2/3 cups water
2 tablespoons nutritional yeast
2 tablespoons oat flour*
2 tablespoons lemon juice
2 tablespoons tahini
1 1/2 tablespoons catsup or tomato paste
2 teaspoons arrowroot or cornstarch
1 teaspoon onion powder
1/4 teaspoon garlic powder
1/4 teaspoon turmeric
1/4 teaspoon dry mustard
1/4 teaspoon salt
sliced bread

Combine all ingredients in a 2-quart saucepan and whisk together until smooth. Bring to a boil, whisking constantly. Reduce heat to low and cook, whisking constantly, until very thick and smooth. Remove from heat.

Mist a large skillet with nonstick spray and heat over medium-high heat. Spread cheeze on slices of bread with a knife or spoon and assemble sandwiches. Spray each side of sandwich with a quick mist of nonstick spray. When skillet is hot, add sandwiches and brown on each side.

*To make oat flour, put 3/4 cup of rolled oats in a blender and whirl for a minute to grind. Pour through a fine strainer to sift out larger, unground particles. This makes about 1/2 cup of oat flour. Kept tightly covered, it is good for about four months.

* From The Uncheese Cookbook by Joanne Stepaniak