Dairy-free pasta \"cheese\" sauce
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | Minced green onions |
| 2 | tablespoons | Olive oil or water for sauteeing |
| 1 | tablespoon | Whole wheat pastry flour |
| 3 | tablespoons | Nutritional yeast |
| 1½ | To 2 cups water | |
| 2 | tablespoons | Sesame tahini |
| 2 | teaspoons | \"chicken\"-flavored vegetable broth or light miso |
| ½ | cup | Soymilk |
| Fresh ground pepper to taste | ||
| Ground rock salt | ||
Directions
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 1½ 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