This recipe can be used as a sauce for pasta or potatoes or as a substitute for condensed soup in casserole recipes.
2 cups soy or almond milk
1 cube of vegetable bouillon (I like Edward & Sons "Not Chik'n")
1 clove garlic, pressed
1/2 cup soy or almond milk mixed with 1/4 cup flour
2 tablespoons nama shoyu soy sauce or Bragg's Liquid Aminos
1/4 cup nutritional yeast (yellow yeast flakes), optional
Bring first three ingredients to a boil and add the flour and milk mixture stirring constantly or with a whisk until thickened. Remove from heat and add the soy sauce. Stir until completely blended.