MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Vegan Mornay Sauce
 Categories: Sauces
      Yield: 1-1/2 Cups
 
      1 c  Cooked Cannellini or other
           - white beans;
           - rinsed and drained
      1 tb Onion; chopped
      2 tb Tahini
      1 tb Mellow white miso paste
      3 tb Nutritional yeast
    1/2 c  Plain unsweetened nondairy
           - milk
      2 tb Fresh lemon juice
    1/2 ts Prepared yellow mustard
    1/2 ts Salt
      1 pn Cayenne
 
  Classic Mornay sauce is made by adding grated Gruyere or a similar
  cheese to a basic bechamel or white sauce. Thanks to the popularity
  of lighter sauces, you don't see this heavy, high-fat sauce all that
  much anymore. This creamy, cheesy sauce is great in mac and cheese
  and other casseroles or as a creamy adornment for steamed broccoli.
  
  Place the beans, onion, tahini, miso, and nutritional yeast in a
  blender or food processor and process until smooth. Add the milk,
  lemon juice, mustard, salt, and cayenne, and process until creamy.
  
  Use as is in casserole recipes. To use as a sauce for vegetables,
  warm in a saucepan over low heat, stirring constantly, being careful
  not to boil. Store leftovers in a covered container for up to 4 days.
  
  Recipe by Vegan Planet by Robin Robertson
 
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