Place the flour in a dry 2-quart saucepan, and toast it over medium heat, stirring constantly, until it is lightly browned and fragrant. 

Remove the saucepan from the heat and stir in the nutritional yeast flakes. Gradually whisk in the water or vegetable broth, soy sauce, and oil until the gravy is very smooth. Then whisk in the seasonings.  

Cook the gravy over medium heat, stirring almost constantly with the wire whisk, until it is thickened, smooth, and bubbly. Serve at once. 

In a powerful blender, blend all the ingredients together until smooth.  

Add extra water, one tablespoon at a time if the Aioli is too thick to blend. 

Store refrigerated. 

Place all the ingredients in a blender, and process until smooth. 

Pour the blended mixture into a 1-quarter saucepan. Place the saucepan over medium-high heat, and bring the mixture to a boil, stirring constantly. 

After the mixture thickens, reduce the heat to medium and continue to cook, stirring constantly, for 1 minute longer. Immediately pour the mixture into a 1-cup storage container. Let cool, then cover and chill in the refrigerator.

Pineapple Creme Cheese: 

Drain well ¼ cup pineapple tidbits packed in juice, and stir into the hot mixture. 

Fruited Creme Cheese: 

Stir 1 to 2 tablespoons fruit-sweetened jam or preserves into the hot mixture. 

Herbed Creme Cheese: 

Stir 1 tablespoon minced fresh parsley or 1 teaspoon dried parsley flakes, ¼ teaspoon dried dill weed, ¼ teaspoon well crumbled, dried rose mary, ¼ teaspoon crumbled, dried thyme leaves, and ¼ to ½ teaspoon minced garlic into the hot mixture. 

Place all the ingredients in a 1-quart saucepan, and whisk them together. Bring the mixture to a boil, stirring almost constantly. Reduce the heat slightly and simmer for 30 to 60 seconds, stirring constantly, until the sweetener is well dissolved.

Remove the saucepan from the heat, and allow the mixture to cool.

Transfer the sauce to a storage container, and store it in the refrigerator. It will keep for several months . Shake or stir the sauce well before using.

1 – Place all the ingredients except the scallion in a blender, adding just enough broth or water to facilitate processing and create a fairly thick sauce. Process until very smooth and creamy, adding a small amount more liquid if necessary. Stir in the scallions. 

2 – Serve the sauce at room temperature, or transfer it to a storage container, and chill it in the refrigerator. It will keep for 3 to 5 days. 

Directions

Combine the Cashews and the water, let soak 4 hours. 

Heat oil over medium heat. Add the onion and cook, stirring, until tender and translucent. 

Add the grated potato, garlic, paprika, chili powder, cumin, garlic powder, onion powder and salt. Stir to combine, and cook, stirring constantly, until aromatic. 

Add the cashews and water, stir to combine.

Let the mixture come to a simmer. Continue simmering, stirring frequently and reducing heat as necessary to avoid boiling, until the potatoes are completely tender and cooked through. 

If you have a hand blender:  In the current pot, add the nutritional yeast, sun-dried tomatoes, hot sauce and vinegar. Blend until the mixture is completely smooth, 

If you use a high-power blender: Carefully pour the mixture into a blender. Add the nutritional yeast, sun-dried tomatoes, hot sauce and vinegar. In batches.  Blend until the mixture is completely smooth, stopping to scrape down the sides if necessary. If the mixture won’t blend easily or if you would prefer a thinner consistency, add water in ¼ cup increments, blending after each one. 

Taste, and blend in additional seasoning if needed. Pour the mixture back into the pot (if using blender) and add the tomatoes or salsa and jalapeños, if using.  

Cook over medium heat, stirring constantly, until the warm. 

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.

Smoky Melty Cheeze:

Reduce the salt to ½ teaspoon, and blend in 1 tablespoon light miso and ¼ teaspoon liquid hickory smoke.

Chili Melty Cheeze:

Stir in ¼ cup canned chopped green chilies.

Orange Melty Cheeze:

Blend in ¼ to ½ teaspoon paprika.

Curried Melty Cheeze:

Blend in ½ teaspoon curry powder.

The Cook’s Secrets:

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.