ALLERGY FRIENDLY CHEEZE SAUCE

Blend:

          1 cup cooked millet          

          1/2 cup rice or rice flour

          1 can coconut milk*

          1/2 cup water

          1/2 red bell pepper

          2 tablespoon sesame seed

          2 tablespoon fresh or frozen lemon juice*

          2 teaspoons onion powder

          1/2 teaspoon garlic powder

          1+1/2 teaspoon salt

Cook over low heat, stirring constantly, to make a delicious spread or dip or just pour uncooked liquid over a quiche or pizza and bake as directed. Note: this thickens if just slightly heated making it easier to pour over your savory pie.

 *Read the label: Coconut milk and canned lemon juice often contain a preservative called sodium bisulfate or potassium bisulfate. Leave it on the shelf. These additives can cause severe allergic reactions or even death for some people. Guar Gum as an additive, seems to be harmless.

n-CHEESE SAUCE

1 c. raw cashew nuts rinsed well

2 c. water

2 T. tomato paste

1 small sweet red pepper

1 1/2 t. salt

2 t. onion powder

2 cloves garlic

2-3 T. lemon or lime juice

Blend until smooth.  If you are using a Vitamix, you can boil it by blending it about 4 minutes otherwise pour out the contents into a sauce pan and bring it to a boil to thicken the sauce.  If you are using the n-Cheese Sauce in the Hot White Bean Dip, then you don't need to cook it first.  It will cook while baking.