This sauce is very versatile, and a great cheese substitute. It’s wonderful for steamed vegetables and baked tofu, as a salad dressing, or even on top of Mexican food. It can be frozen for later use.

In a blender put:

• 3/4 cup almond oil or safflower oil
• 3/4 cup water
• 1/4 cup Bragg Liquid Aminos
• 1/8 cup brewer's yeast flakes
• 1/4 tsp kelp powder
• 1/4 tsp Spike seasoning
• 1/4 tsp basil
• 1/8 tsp granulated garlic
• 1 1/2 tsp lemon juice
• 1 1/2 tsp Tamari sauce
• 1 pkg firm tofu, rinsed well (16 oz.)