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Versatile Veggie Cream Sauce
Betsy S.
This is a very versatile sauce that can have any number of veggies added to it. Pour it over mushroom-tempeh crepes, or add it to the filling, or use it wherever you would like a creamy sauce.
30 ml 2 T. coconut oil
22 ml1 & 1/2 T. flour
240 ml1 cup almond milk--warmed
1/2 onion chopped
1/2 red and orange peppers chopped
1 celery stalk chopped
1-2 T. nutritional yeast
salt & pepper
Warm the oil in small sauce pan, slowly add the flour and whisk for about 2 minutes. Slowly add the warm milk about 1/4 cup at a time. Stir until thickened. Pour into a high speed blender.
Microwave or saute the veggies. When soft, add to the mix mixture in the blender and blend; add the nutritional yeast, and salt and pepper, blend again. Taste and adjust to taste. At the last minute I dropped in a couple cherry tomatoes. The taste is incredible!
At the last minute I dropped in a couple cherry tomatoes. The taste is incredible!