Title: Dairy-Free Pasta "Cheese" Sauce
Categories: Vegetarian Sauce Pasta
Yield: 4 Servings

1/2	c	Minced green onions
2	tb	Olive oil or water for sauteeing
1	tb	Whole wheat pastry flour
3	tb	Nutritional yeast
1 1/2		To 2 cups water
2	tb	Sesame tahini
2	ts	"chicken"-flavored vegetable broth or light miso
1/2	c	Soymilk
		Fresh ground pepper to taste
		Ground rock salt

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

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