Yield: 4 Servings
|⅓ cup||Inst. mashed potatoes; Idahoan brand, or boiled Water|
|4 ounces||Roast peppers; or pimientos|
|1 teaspoon||Onion powder|
|⅓ cup||Nutritional yeast|
|3 tablespoons||Lemon juice|
|1½ teaspoon||Bouillon; or imit. chicken base|
Add all ingredients to a blender or food processer and blend until smooth. Then add to sauce pan and heat on medium with continuous stirring until barely boiling and sauce is thick and smooth. Serve imeejetly, if not sooner.
Great on anything on which you'd use a cheese sauce or it's even good by itself. If you reheat, first add a little water, stir, then heat. : The original rcp calls for pimientos, but roast peppers give it a much better flavor. : Modified after Ornish - I think. Jim K RBFV65A :
D/L from Prodigy 12-8-94. Recipe collection of Sue Smith.