(4 servings)

1/2 c Minced green onions
2 tb Olive oil or water for sauteeing
1 tb Whole wheat pastry flour
3 tb Nutritional yeast
1 1/2 To 2 cups water
2 tb Sesame tahini
2 ts "chicken"-flavored vegetable broth or light miso
1/2 c Soymilk
Fresh ground pepper to taste
Ground rock salt

1. Heat green onions and olive oil or water in a medium skillet and sautee for 3 minutes. Add flour and stir well to dissolve. Add nutritional yeast and slowly add water, whisking to combine ingredients into a smooth sauce. Stir in tahini and vegetable broth.
2. Whisking continuously, allow sauce to cook over medium heat until it 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 1/2 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