1/2 cup minced green onions
2 tbsp olive oil or water for sauteeing
1 tbsp whole wheat pastry flour
3 tbsp nutritional yeast
1 1/2 to 2 cups water
2 tbsp sesame tahini
2 tsp chicken-flavored vegetable broth or, light miso
1/2 cup soymilk
1 fresh ground pepper to taste
1 ground rock salt
A Recipe for
Dairy-Free Pasta Cheese Sauce
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This is a recipe for Dairy-Free Pasta Cheese Sauce from the recipe cookbook of Recipes-to-go (Cheese)
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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
Serves: 4
Dairy-Free Pasta Cheese Sauce Recipe brought to you by Recipes To-Go