"Cheese" Sauce

This is a great recipe when you need something creamy and "cheesy". It's kind of like a hollandaise sauce, so it's even good for breakfast. Be careful that you don't overload on carbohydrates, though, since this sauce gets its bulk from the oatmeal and cornstarch. Serve lots of fresh vegetables for balance.

See also Serving Suggestions below.

Makes 3 1/2c sauce.

3c water
1/4c quick cooking oats
1/3c nutritional yeast (see Substitutions)
4T tahini
4T cornstarch or arrowroot powder
2T fresh lemon juice
1T onion granules
1 1/4t salt
1/2t garlic granules
1/8t tumeric
1/8t chili pepper power
2T fresh dill, minced

Process all ingredients except dill in blender until completely smooth.
Pour into sauce pan and bring to a boil, stirring constantly.
Reduce heat to low and continue to cook until thick.
Add dill.


Variation: "Wine" and "Cheese" Sauce

Add 1/2 c non-alcoholic white wine immediately before serving


Serving Suggestions

• Use sauce over vegetables such as broccoli, cauliflower, asparagus, etc. 
• Serve over potatoes or mix in rice (but be sure to serve with lots of vegetables!) 
• Toast bread or english muffin and top with sliced tomato and sauce 
• Roll asparagus and/or veggie canadian bacon in refridgerated crescent rolls, bake and top with sauce 

adapted from The Uncheese Cookbook by Joanne Stepaniak