1/3 c  Inst. mashed potatoes;

           -Idahoan brand, or boiled
      2 c  -Water

      4 oz Roast peppers; or pimientos

      1 ts Onion powder

    1/3 c  Nutritional yeast

      2 tb Arrowroot

      3 tb Lemon juice

  1 1/2 ts Bouillon; or imit. chicken

           -base
    Add all ingredients to a blender or food processer
  and blend until smooth. Then add to sauce pan and heat
  on medium with continuous stirring until barely
  boiling and sauce is thick and smooth. Serve
  imeejetly, if not sooner.
    Great on anything on which you'd use a cheese sauce
  or it's even good by itself. If you reheat, first add
  a little water, stir, then heat. : The original rcp
  calls for pimientos, but roast peppers give it a much
  better flavor. : Modified after Ornish - I think. Jim
  K RBFV65A :
  D/L from Prodigy 12-8-94.            Recipe collection
  of Sue Smith. 1.80C!