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From:	Deborah (Recipes.vegsource.com)
Subject:	cheddar and mozzarella
Date:	January 2, 2010 at 9:43 am PST

In Reply to: easily meltable sharp cheddar and mozzarella recipes, please? posted by Dani on January 1, 2010 at 6:15 pm:

Cheddary Cheeze Sauce

1/2 cup nutritional yeast flakes
1/2 cup flour
1 tsp miso (soybean paste), or salt (miso is
better!)
1/2 tsp onion powder
1/4 tsp garlic powder
2 cups soymilk or rice milk
3 Tbs margarine or corn oil
1/2 tsp paprika
1/2 tsp yellow mustard

Mix dry ingredients in a saucepan.
Beat in 'milk and miso until well-blended.
Cook over medium-low heat, stirring constantly,
until it thickens.
Remove from heat.
Whip in margarine and mustard.

Sauce will thicken as it cools, but will thin when
reheated.
If sauce is too thick, add more 'milk.

----

Pizza Cheeze Sauce

1 cup nutritional yeast flakes
2 Tbs tahini
2 Tbs light miso
1 Tbs lemon juice
1/2 tsp creamy mustard (yellow or brown)
1/4 cup margarine or oil
1 tsp onion granules or powder
1 tsp garlic granules or powder
1/4 cup soymilk powder (plain)
1/2 tsp dried oregano
1/2 cup soymilk
6 oz firm silken Tofu
1 & 1/2 cups water
1/2 tsp dried basil

Put everything in a blender or food processor.
Pulse/blend until the mixture is completely smooth.
Stop the blender or food processor several times to
stir the mixture,
and scrape down the sides of the bowl or jar.
Put dollops of sauce onto a just-baked, almost done
pizza.
Put back into oven, and heat until sauce is hot.

Alternatively, you can heat the sauce in a
saucepan,
and spoon onto a just-baked pizza.

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