Yield: 12 servings
| Measure | Ingredient |
|---|---|
| 3 cups | Water |
| ¼ cup | Quick-cooking rolled oats |
| ⅓ cup | Nutritional yeast flakes |
| 4 tablespoons | Tahini |
| 4 tablespoons | Arrowroot or cornstarch |
| 2 tablespoons | Fresh lemon juice |
| 1 tablespoon | Onion granules |
| 1¼ teaspoon | Salt |
| 1 teaspoon | Dried thyme leaves; basil leaves, |
| \N \N | Oregano leaves; or dill weed |
| ½ teaspoon | Garlic granules |
| ⅛ teaspoon | Turmeric powder |
| \N \N | Several drops of Tabasco sauce to taste |
Place all ingredients in a blender and process until completely smooth.
Pour into a medium saucepan and bring to a boil, stirring constantly.
Reduce heat to low and continue to cook a few more minutes, stirring constantly, until thick and smooth.
Serve hot.
Recipe by: The Uncheese Cookbook Converted by MM_Buster v2.0l.