In response to L. Hill, here's the nacho cheese sauce. I just store the
flakes in my cupboard along with the sugar and flour. They seem to keep a
long time like any other dry staple.
1 can Great Northern beans (or Cannellini), drained
1 1/2 cups soy milk (the higher the fat content, the creamier the sauce --
2 Tablespoons soy sauce
2 1/2 Tablespoons arrowroot (or cornstarch)
1/2 red bell pepper, chopped
6 Tablespoons nutritional yeast (NOT brewer's yeast, blech!)
juice of 1/2 lemon
1 teaspoon onion granules
1 teaspoon salt
1 teaspoon yellow mustard
Blend all ingredients in a blender. When creamy, pour into a saucepan and
heat till it thickens. Pour over grains or pasta or use as nacho cheese.