Basically this is a jazzed-up white sauce – and it’s delicious!
1 TBS Earth Balance
1 TBS Flour
1 cup almond milk (original)
½ TBS vegan parmesan
2 TBS chopped sun-dried tomatoes (dry-packed, not oil-packed)
½ tsp of the following spices:
Crushed Red Pepper
Dash of pepper
First, make a roux. In a small saucepan, melt the margarine over medium-high heat. Add flour, whisking constantly until mixture begins to bubble.
After a minute or two, reduce heat. Gradually whisk in the almond milk. Continue whisking, and add the parmesan, sun-dried tomatoes, and spices to the pan.
When the sauce returns to a boil, remove from heat and enjoy!
Enjoy over pasta, vegetables, tofu, seitan, or other savory dishes. Pictured below is sauce over sweet potato orzo, veggies, and crumbles.