Melty White Cheeze

Pour this thick, luscious sauce over steamed vegetables, baked potatoes, macaroni, or drizzle it over pizza or casseroles before or after baking.

1 1/2 cups water or plain non-dairy milk
1/4 cup nutritional yeast flakes
1/4 cup plain flour, any kind
2 tablespoons tahini
2 tablespoons arrowroot, kuzu or cornstarch
2 teaspoons fresh lemon juice
1 teaspoon onion powder
3/4 teaspoon salt
1/4 teaspoon garlic powder

1. Place all the ingredients in a blender and process until completely smooth. Transfer to a small saucepan. Cook over medium-high heat, stirring almost constantly with a wire whisk until very thick and smooth. Serve hot.

Jo Stepaniak 2003. Reprinted by kind permission of the author. Taken from The Ultimate Uncheese Cookbook by Jo Stepaniak (Book Publishing Company, 2003).

Note: 1 cup = 250 ml