Melty White Cheeze

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.


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


  1. 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.

Nutritional information

  • Serving size: ¼ cups
  • Calories: 83
  • Fat: 4 gm
  • Carbohydrates: 9 gm
  • Protein: 5 gm
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  • 1 ⅓ cups water
  • ¼ cup Red Star® nutritional yeast
  • ¼ cup quick-cooking rolled oats (not instant)
  • 2 Tablespoons tahini
  • 1 ½ Tablespoons arrowroot, kuzu, or cornstarch
  • 2 teaspoons fresh lemon juice
  • 1 teaspoon onion granules
  • ¾ teaspoon salt
  • ¼ teaspoon garlic granules