Dairy-Free Pasta "Cheese" Sauce
- 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
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
