| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains, Dairy |
Vegan |
Sauces, Vegan, Vegetarian |
6 |
Servings |
INGREDIENTS
| 1 |
lb |
Tofu |
| 1/2 |
c |
Nutritional yeast flakes |
| 1/2 |
c |
Raw cashews |
| 1 |
c |
Rice, nut or soy milk |
| 2 |
T |
Margarine or butter |
| 1 |
T |
Lemon juice |
| 1 |
t |
Honey or sugar |
| 1 |
t |
Mustard |
| 1/2 |
t |
Salt |
INSTRUCTIONS
Mix all ingredients in blender on high until smooth. Then just heat in
saucepan and serve over your favorite vegetable. You could also add
some chili powder and a dash of cayanne pepper (if you like it a bit
spicey) and serve over nacho chips. It's also great on pizza, as a
bread spread, in quiche, in layered casseroles, in lasagna,
fondue...use your imagination. You may omitt either the cashews or the
yeast flakes (but not both) and still have a yummy cheese-type sauce.
I enjoy it best with both but when I'm out of one of those I go ahead
and omitt it. You may also substitute 1 1/2 more cups of the milk for
the Tofu if you don't have any. Just thicken it with cornstarch when
you heat it. From Gemini's MASSIVE MealMaster collection at
www.synapse.com/~gemini
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