Ingredients
- 475 ml water
- 55 gr nutritional yeast
- 50 gr green onions (minced)
- 30 ml olive oil
- 30 gr sesame tahini
- 8 gr wheat pastry flour (whole)
- 6 gr chicken-flavored vegetable
- some rock salt
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 1.5 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
