VEGAN CHEESE SAUCE

I made this one today for use in my eggplant parmesan.  This "cheese" sauce is a substitute for the mozzarella cheese, typically used.  It would be a tasty addition ladeled over a variety of cooked vegetables. 

no cheese eggplant parmesan

INGREDIENTS:

1/2 cup extra-firm silken tofu
1/2 cup unsweetened soy milk
1/2 cup vegetable broth
2 Tbsp tahini OR cashew butter
1 tsp onion powder
1 1/2 Tbsp nutritional yeast
1/2 tsp salt
1/8 tsp white pepper
2 tsp corn starch

DIRECTIONS:

Put all ingredients into the food processor and blend until smooth.  Store in frig if not using right away.  Before using, remix if the mixture has started to separate.

dig in