From:    “”Michelle R. Dick“” <artemis>
 From the McDougall Program.
 1/4 cup cooked, peeled, and chopped potato
 2 cups water
 1 4 oz jar pimientos
 1 t salt (optional)
 1/2 t onion powder
 1/4 cup nutritional yeast (they call for brewer’s, bleah)
 3 T cornstarch
 2 T lemon juice
 Blend potatoes in blender with just enough water to cover.  Blend at
 low speed until smooth.  Ad remaining ingredients and blend again
 until smooth.  Pour into a heavy saucepan and cook a medium-high heat,
 stirring constantly, about 7 to 8 minutes.  The mixture will thicken
 to the consistency of nacho cheese.  Serve immediately, for the 
 “cheese” will set upon cooling.