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Cooked by: Chef / Last Modified: 3/24/2004 / Number of Servings: 6 |
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Directions: Mix all ingredients in blender on high until smooth. Then just
heat in saucepan and serve over your favorite vegetable.
You could also add some chili powder and a dash of cayanne
pepper (if you like it a bit spicey) and serve over nacho chips.
It's also great on pizza, as a bread spread, in quiche, in
layered casseroles, in lasagna, fondue...use your imagination.
You may omitt either the cashews or the yeast flakes (but not
both) and still have a yummy cheese-type sauce. I enjoy it best with
both but when I'm out of one of those I go ahead and omitt it.
You may also substitute 1 1/2 more cups of the milk for the Tofu
if you don't have any. Just thicken it with cornstarch when you heat
it.
| Ingredients:
1 Pound(s) Tofu
1/2 Cup(s) Nutritional yeast flakes
1/2 Cup(s) Raw cashews
1 Cup(s) Rice, nut, or soy milk
2 Tablespoon(s) Margarine or butter
1 Tablespoon(s) Lemon juice
1 Teaspoon(s) Honey or sugar
1 Teaspoon(s) Mustard
1/2 Teaspoon(s) Salt |
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