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