1 c Sesame seeds; toasted,hulled

-ground 1 c Tahini

2 c -Water; or milk substitute

2 tb Arrowroot powder; or other

-thickener 1 tb White onion; chopped

-up to 2 Tbsp 1 ea Vegetable bouillon cube

1 tb Tamari soy sauce

2 ts Lemon rind; grated

-up to 3 tsp Sea salt; to taste Cayenne pepper; to taste Spread the sesame seeds about 1/8" thick on a flat baking pan or dish and bake for 12-18 minutes at 300F. Stir once or twice and remove from oven when lightly browned and toasted. Blend the toasted seeds, 1/4 cup at a time in the blender until ground fine. Place the seeds and all remaining ingredients in the blender and liquefy. Heat in a saucepan on medium-low heat, stirring frequently, until thickened and hot throughout. Serve on vegetables, grain, burgers, casseroles or pasta. Keeps 6-8 days refrigerated. MAKES: 3 1/2 CUPS SOURCE: _Vegan Delights_ by Jeanne Marie Martin posted by Anne MacLellan