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Sunday, April 24, 2011

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 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.

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