Ingredients

The following ingredients have 201 Servings
  • 1/2 cup water
  • 1/2 cup lowfat soymilk
  • 1/3 cup nutritional yeast
  • 1 1/2 tablespoons cornstarch
  • 1/2 tablespoon lemon juice
  • 1/2 teaspoon salt
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 1 teaspoon stoneground mustard
  • 1/4 teaspoon turmeric
  • 1 tablespoon tahini (optional)
  • 2 tablespoons salsa
  • 4 6- inch whole wheat tortillas

Instruction

  • Put all sauce ingredients (water through tahini) into a blender and blend until smooth. Pour the mixture into a medium non-stick saucepan, add the salsa, and stir as you bring to a boil. Reduce heat and continue to cook, stirring, for at least 2 minutes after boiling. Sauce should be thick and smooth. Set aside.
  • Heat a large, non-stick skillet. Place 1 tortilla in the skillet and cook until brown spots begin to appear on the bottom. Flip over. Spread half of the “cheese” over the tortilla. (If you are adding any other fillings place them on top of the cheese.) Cover with another tortilla. Cover pan and cook for a minute or two, until the bottom tortilla is golden brown. Carefully flip the whole thing over and cook until the bottom tortilla has browned. Transfer to a cutting board and cut into four triangles with a pizza cutter.
  • Repeat with remaining sauce and tortillas.