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Great Nachos Sauce (Vegan)

Here's my favourite vegan cheese sauce/fondue, fat free and sans soy, and
far and away better than those vegan cheeses (that *never* lend themselves
to sauces).  This smooth sauce is *excellent* on nachos (with or without all
the slatherings, refried beans, peppers, etc.), on potatoes, in
tortillas/burritos, over rice,  polenta, steamed veggies, and even atop
macaroni-weight pastas.  It seems involved at first glance, but most of the
prep work is done in the food processor, and it's well worth a shot.
Courtesy "The Uncheese Cookbook"; really amazingly cheesy.       ~Jacqueline

*Southwestern Beer & Longhorn Sauce*

1/4 cup water
1 T fresh lemon juice or balsamic vinegar
3 cloves garlic, pressed or finely chopped
1 large bell pepper, chopped
2 fresh tomatoes, coarsely chopped
1 t ground cumin
1 t ground coriander
1/4 t cayenne sauce (Tabasco, or your favourite)
1/4 t fresh cracked black pepper
1 - 2 t sweetener of your choice (optional)
12 oz. lager beer (non-alcoholic or regular)

1 1/2 cups water
1/2 cup pimento pieces, drained
1/3 cup quick-cooking rolled oats
1/4 cup nutritional yeast flakes
1/4 unbleached all-purpose or whole wheat pastry flour
3 T fresh lemon juice
2 T arrowroot, kuzu or cornstarch
1 T onion powder
1 t sea salt, or salt-free seasoning
1/4 t mustard powder

        Heat the water and lemon juice (or vinegar) in a large saucepan.
Add the onion and garlic; cover and cook until the onion is translucent.
Stir in the bell pepper, tomatoes, seasonings and sweetener; cover and cook
over medium heat for 10 minutes, stirring often.  Stir in the beer and
simmer, uncovered, for 20 minutes, stirring often.
        Meanwhile, place the remaining ingredients in a blender or food
processor and process several minutes until completely smooth.  Pour the
blended liquid into the veggies-n-beer mixture, and cook over medium-low,
stirring constantly, until very thick and hot (about 10 minutes).

Substitutions (mine):
        in place of beer, wine, or a hearty (esp. chicken-flavoured) broth
        in place of the bell pepper, a roasted pepper, chopped and added
                at the end of cooking, or a mix of bell pepper & jalapenos
        in place of fresh tomatoes, equivalent canned (*well* drained),
                or a cup of your favourite chunky salsa

Optional additions (mine):
        mushrooms, fresh or canned, added with the peppers
        1/2 - 1 t prepared horseradish