Melty White Cheeze
Yield:: 1½ cups
Pour this thick, luscious sauce over steamed vegetables, baked potatoes, macaroni (for instant macaroni and cheeze), toast points, corn chips (for in-a-flash nachos), or driz­zle it over pizza or casseroles before or after baking.
  • 1⅓ cups water
  • ¼ cup Red Star Vegetarian Support Formula nutritional yeast flakes
  • ¼ cup quick-cooking rolled oats (not instant)
  • 2 Tablespoons tahini
  • 1½ Tablespoons arrowroot, kuzu, or cornstarch
  • 2 teaspoons fresh lemon juice
  • 1 teaspoon onion granules
  • ¾ teaspoon salt
  • ¼ teaspoon garlic granules
  1. Place all the ingredients in a blender, and process until completely smooth.

  2. Pour the blended mixture into a 1-quart saucepan, and place it over medium-high heat. Cook, stirring constantly with a wire whisk, until the sauce is very thick and smooth. Serve hot.

  3. Smoky Melty Cheeze:
  4. Reduce the salt to ½ teaspoon, and blend in 1 tablespoon light miso and ¼ teaspoon liquid hickory smoke.

  5. Chili Melty Cheeze:
  6. Stir in ¼ cup canned chopped green chilies.

  7. Orange Melty Cheeze:
  8. Blend in ¼ to ½ teaspoon paprika.

  9. Curried Melty Cheeze:
  10. Blend in ½ teaspoon curry powder.

  11. The Cook's Secrets:
  12. Leftover sauce may be stored in the refrigerator. It will become very thick and firm when chilled, but will turn "melty" again when gently reheated. A double boiler works well for reheating.
Nutrition Information
Serving size: ¼ cups Calories: 83 Fat: 4 gm Carbohydrates: 9 gm Protein: 5 gm

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