The vegan version of the classic white sauce, this can be used as the basis of a creamy vegetable sauce. It’s also good in a pie filling with ingredients such as spinach or mushrooms. For a cheese-style sauce, stir in 4 ounces cheddar-style vegan “cheese” after the sauce has thickened.
Makes 1 1/2 cups
INGREDIENTS
- 3 tbsp. soy margarine
- 3 tbsp. all-purpose flour
- 1 1/2 cups soy milk
- pinch ground nutmeg
- sea salt and white pepper
INSTRUCTIONS
- Melt the butter in a saucepan, then stir in the flour and cook over low heat for 2 minutes, stirring constantly.
- Slowly add the soy milk, then increase the heat slightly and bring to a boil, stirring until the sauce thickens.
- Add the nutmeg and season to taste.
