Dairy-free pasta "cheese" sauce
Yield: 4 servings
Ingredients:
- 1/2 c Minced green onions 2 tb Sesame tahini
- 2 tb Olive oil or water for 2 ts "chicken"-flavored vegetable -sauteeing -broth or light miso
- 1 tb Whole wheat pastry flour 1/2 c Soymilk
- 3 tb Nutritional yeast Fresh ground pepper to taste
- 1 1/2 To 2 cups water Ground rock salt
Instructions:
1. Heat green onions and olive oil or water in a medium skillet and sautee for 3 minutes. Add flour and stir well to dissolve. Add nutritional yeast and slowly add water whisking to combine ingredients into a smooth sauce. Stir in tahini and vegetable broth. 2. Whisking continuously allow sauce to cook over medium heat until it begins to bubble. Whisk in soymilk. Cook sauce for 2 minutes whisking continuously until it is thick and bubbly. Season with freshly ground black pepper and ground rock salt if desired. Yields 1 1/2 to 2 cups of sauce enough for one pound of pasta. Variation: Stir 2 cups of cooked corn into finished sauce and pour over 1 pound of thin green pasta. From _American Vegetarian Cookbook_ by Marilyn Diamond
