Creamy Mashed Potato Soup With Melty ‘Cheddah’ Cheeze Sauce [Vegan]

• 1 tablespoon olive oil
• 1 tablespoon dark sesame oil
• Half a medium onion, chopped
• 2 cloves garlic, minced
• 5 cups cooked, peeled potatoes (made with about 2 1/2 pounds potatoes –I prefer yellow – microwaved, steamed or baked), mashed with 1 cup (approximately) soy milk or other plant-based milk and salt to taste
• 1 cup water (OR use 1/2 cup water and 1/2 cup beer)
• 1/2 cup nutritional yeast flakes
• 2 tablespoons cornstarch
• 1 tablespoon white flour (another option would be 1/4 cup very finely ground oat flour instead of the starch and white flour)
• 1 teaspoon lemon juice
• 1/2 teaspoon salt
• 1 tablespoon tahini
• 4 cups vegan "chicken-y" broth
• 1  cup unsweetened vegan creamer OR 1/2 cup each plant-based milk blended with 1/2 cup extra-firm silken tofu (or medium firm regular tofu)
• Vegan "bacon bits"
• Smoked paprika
• Chopped green onions (green parts only)

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