Categories: Sauces, Vegetarian 
      Yield: 1 servings 
  
      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