Veggie Cheez Sauces

Title: Veggie Cheez Sauces
Yield: 1 Servings 

Ingredients: 

      1 c  Water
      2 sm Cloves roasted garlic [i
           -used raw garlic; pressed]
      2 tb Fresh lemon juice
      1 tb Tahini [i used 1 T]; up to
           -2
    1/4 c  Nutritional yeast [i used 6
           -T.]
      3 tb Quick-cooking rolled oats
      1 tb Arrowroot; (or cornstarch)
    1/8 ts Dry mustard
  1 1/2 ts Onion powder
    1/2 ts Salt; or salt-free seasoning


  i've been experimenting w/ these and have yet to come up w/ a definitive
  recipe for what i like, but it so happens that what i like is a combination
  of two recipes (i had half of one recipe left over and added it to the same
  amount of a new recipe).
  
  the first recipe is simply the "cheese" sauce from the macdougall maximum
  weight loss book. (i won't post it here, but if anyone wants it, post me
  privately.) i found this sauce to be rather tart in flavor and lurid in
  color. so next i tried a recipe for vegan mozzarrella cheese (can't
  remember where i found this; i've modified it slightly):
  
  Place all ingredients in a food processor or blender, and process until
  completely smooth. Pour into a small saucepan and cook over medium heat,
  stirring constantly, until smooth and thick.
  
  this is very tasty, but the tahini adds fat and too much of a "hummus"
  flavor. but when i mixed in half of the macdougall recipe, both recipes
  were transformed! the macdougall's flavor is much improved, and the color
  and fat content of the vegan mozzie recipe are both far more acceptable.
  next time i make it, i'll figure out how to combine both recipes into one
  procedure. in the meantime, if you're looking for a thick, gooey, cheesy
  topping, try the vegan mozzie recipe (you could probably reduce the tahini
  to the vanishing point, but even in trace amounts, it provides an essential
  "cheesy" flavor) or experiment w/ these two recipes on your own!
  Posted to fatfree digest by Jane Love  on May 06, 1998