Cream Sauce

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 non-dairy milk mixed with 1/4 cup flour
1/2 teaspoon garlic salt (or 1 tablespoon soy sauce or Bragg's Liquid Aminos)
2 tablespoons nutritional yeast (yellow yeast flakes)

Bring first three ingredients to a boil and add the flour and milk mixture stirring constantly with a whisk until thickened. Remove from heat and add the salt or soy sauce. Stir until completely blended.