Dairy-free Pasta "cheese" Sauce Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
1/2 cup: Minced green onions,
2 tbsp: Olive oil or water for sauteeing,
1 tbsp: Whole wheat pastry flour,
3 tbsp: Nutritional yeast,
1 1/2: To 2 cups water,
2 tbsp: Sesame tahini,
2 tsp: "chicken"-flavored vegetable broth or light miso,
1/2 cup: Soymilk,
Fresh ground pepper to taste,
Ground rock salt,
1: Heat green onions and olive oil or water in a medium skillet and,
Directions:
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
Source from luhu.jp
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
Source from luhu.jp