GOLDEN CHEAZE SAUCE
This recipe is from the “Heart Healthy Handbook,” by Dr. Neal Pinckney. This sauce is non-dairy and very low fat, with a taste similar to American or mild cheddar cheese. It can be used as a cheese spread.

1 ½ C. Great Northern beans, cooked (or 1-15.5oz. can)
6 Tbsp. nutritional yeast
¼ C. pimento pieces or ¼ C. chopped, cooked sweet red bell pepper
1 lemon, juiced
1 Tbsp. low-salt shoyu or tamari
1 tsp. onion powder
½ tsp. mustard, any type
½ tsp. salt

1. In a blender, mix all ingredients until very smooth. Refrigerate and store in a sealed container.
2. Spoon sauce over baked potatoes with soy “bacon” bits or use as a sauce over vegetables. Make chili-con-queso when mixed with salsa. Sprinkle over tacos and in enchiladas instead of dairy cheeses. Mix with a cup of corn kernels and diced celery for a hearty corn and cheaze soup.

Yield: 6 servings