it has kind of a nacho/queso cheese dip kind of taste and makes AMAZING nachos.
2 cups water
1/4 cup tomatoes
1/4 cup raw almonds
1/4 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 tablespoon sea salt
1/2 tablespoon fresh lemon juice
2 tablespoon corn starch
1/4 cup nutritional yeast
Blend all ingred. in blender till very smooth. Pour in 2 quart saucepan and cook on med. heat until thick, wisking constantly. Use as a cheese sauce for macaroni or on veggies or whatever you like.
Preparation time: 1/2 hour
original recipe posted here http://vegweb.com/index.php?topic=7229.0
i also added
half jar of hot salsa
a few green chilis
a pinch of ground mustard
upped the almonds up to one cup of crushed almonds
upped the salt, garlic powder and yeast to taste (part of the deliciousness of cheese that i remember is that it was pretty salty)
tossed in a few more fresh tomatoes
added more corn starch until it was the consistency i wanted (originally the recipe makes it very liquid-y)
it even impressed the omnis in my house who were there when i made it, who agreed it was tasty and on a creepy level, when heating it too long in a microwave, it even gets that creepy 'skin' thing i remember liquid cheese getting.
at room temperature, it gets kind of more coagulated and could probably be used as any regular cheese substitute.