| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Dairy, Grains |
Vegetarian |
Vegetarian, Vegan, Sauces |
1 |
Servings |
INGREDIENTS
| 2 |
c |
Soymilk |
| 1 1/2 |
c |
;water |
| 1/4 |
c |
Cashew nuts |
| 1 |
ts |
Sea salt |
| 1/8 |
ts |
White pepper |
|
ds |
Nutmeg |
| 1/4 |
c |
Cooking oil, preferably sesame or corn oil |
| 1/2 |
c |
Unbleached flour |
INSTRUCTIONS
Blend the soymilk, water, cashews, and seasonings in a blender until
smooth. Pour into a double boiler and heat.
Meanwhile, heat the oil in a small saucepan. Add the flour to make a roux.
Then whisk it into the heated soy milk mixture to make a light, creamy
sauce. For a thicker sauce, use more roux.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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