There's No Such Thing as Too Many Cheese Sauce Recipes

It's Meatless Monday, and our gluten free month of March has come to a close. It was a good experiment for Rick and me, and we've decided to stick to eating mostly gluten free - particularly wheat free - here at home, saving our gluten for special times out on the town. Since when did gluten become a "special" sort of food? Well, there we are. And here we are in April.

I hesitate to write at all on April Fool's Day, but you'll just have to trust me when I tell you that this cheesy sauce is just wonderful. It was excellent the other night over mashed potatoes and broccoli. And the leftover, reheated sauce was equally good with macaroni, served up kind of retro-style with sliced Smart Dogs (not gluten free), corn, and lima beans. Mmmm... comfort food.

Easy Cheesy Sauce
1 cup raw cashews, soaked at least 20 minutes (the longer the soak, the smoother the sauce)
1/2 cup nutritional yeast
1/2 tsp salt, or to taste
1/2 tsp paprika
1/2 tsp garlic powder
1/2 tsp dry mustard
2 T tahini
1 T tamari, or to taste
juice of 1/2 lemon
1 cup nut milk

Rinse the soaked cashews, and place them in a blender or food processor with all other ingredients. Blend until smooth. Transfer the sauce to a sauce pan, and warm over med-low heat, adding more milk if necessary. Told you it was easy.