The secret to making a cream sauce is to flavor it well. For a cream of mushroom sauce, Mushroom sauce 1/2 cup sliced or minced mushrooms, I like brown or portabella 2 T olive oil 2 T minced onion or shallots dash pepper, thyme, salt, chili powder 1 cup broth divided OR 1/2 cup broth and 1/2 cup white wine 1-2 T cornstarch or arrowroot or potato starch as thickener salt to taste Saute mushrooms, onions or shallots, in olive oil until onions become clear. Add spices and 1/2 cup broth. Simmer 10 minutes. Shake remaining 1/2 cup broth in jar with thickener. Add to simmering mixture, stir until thickened. Use this plus a 1/2 cup or darifree or other liquid milk for each can of mushroom soup. Add salt to taste. Of course this can just soup, then add GFCF milk (plain) until desired consistancy. For celery, potato, onion cream of soups just sub the appropriate veg to the recipe. For a very creamy soup, blend half of the soup in a blender and return to the pot, or add potato flour or mash potato flakes. For a pot roast, try it, should be very good. We don't do a lot of fake cheeses, just do without, add extra meats and veg on the pizza. Many Mex dishes are great without cheese, add a egg or two and a cup of chopped tofu to help it stick together. Instead of a big cheesy casserole, use zuchini, eggplant, potato, eggs, tofu, crushed tortilla or potato chips for fillers. Instead of topping with cheese use crumbs of bread, chips, crackers mixed with a little oil and herbs, strips of bell pepper, onion, Tofutti cream cheese or grated tempeh. Potato chips are the fastest topping to about anything. Angela