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From:	Deborah (Recipes.vegsource.com)
Subject:	Fond of Fondue, Part Two
Date:	October 5, 2010 at 2:49 pm PST

In Reply to: Re: Fond of Fondue posted by Susan on October 3, 2010 at 6:21 pm:

If you can get these ingredients to make
this cheeze sauce, it makes a great fondue
all by itself! Just serve it warm, in
your fondue pot, with breads and veggies
to dip!

[If you can't find nutritional yeast in
health food stores, you can get it by mail.]

---

Cheddary Cheeze Sauce

1/2 cup nutritional yeast flakes
1/2 cup flour
1 tsp miso (soybean paste), or salt (miso is better, but do what you can.)
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.

VARIATION:
Almost Fat-Free Cheeze Sauce

Use low-fat soymilk or rice milk.
Substitute 1/4 cup creamed cooked white beans for the margarine.
(put some cooked white beans in processor, and process until totally smooth.
Measure AFTER blending.)

Use cheeze sauce up within a day or two.

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