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veggie cheez sauces

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):

1 cup water
2 small cloves roasted garlic [i used raw garlic, pressed]
2 T fresh lemon juice
1 - 2 T tahini [i used 1 T]
1/4 cup nutritional yeast [i used 6 T.]
3 T quick-cooking rolled oats
1 T arrowroot (or cornstarch)
1/8 t dry mustard
1.5 t onion powder
1/2 t salt, or salt-free seasoning

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!