Title: Dairy-free pasta "cheese" sauce
 Categories: Vegetarian, Vegan, Sauces
      Yield: 4 servings
 
    1/2 c  Minced green onions
      2 tb Olive oil or water for
           -sauteeing
      1 tb Whole wheat pastry flour
      3 tb Nutritional yeast
  1 1/2    To 2 cups water
      2 tb Sesame tahini
      2 ts "chicken"-flavored vegetable
           -broth or light miso
    1/2 c  Soymilk
           Fresh ground pepper to taste
           Ground rock salt
 
   1.  Heat green onions and olive oil or water in a medium skillet and
  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