Vegan Cream Sauce/Gravy

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READY IN: 11mins
SERVES: 6
YIELD: 2 cups
UNITS: US

INGREDIENTS

Nutrition
  • 14
    cup vegetable oil (or vegan margarine)
  • 2
    cups plain soymilk (unsweetened)
  • 12
  • 14
    teaspoon salt
  • 1
    teaspoon vegan chicken style flavoring or 1 teaspoon vegan beef style flavoring
  • 14
    teaspoon onion powder
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DIRECTIONS

  • Mix up the soy milk (if making it from powdered mix) in a blender.
  • Add 1/2 cup raw cashews. Blend.
  • Put oil or margarine in sauce pan and heat over medium heat. Add flour and stir with whisk. Add a little more oil if necessary.
  • As soon as flour and oil mixture begins bubbling, add soy milk and cashews to flour and oil mixture, and stir till smooth. (It is OK if cashews are not completely ground up.).
  • Add salt, flavoring and onion powder. (For cream sauce I tend to use vegetarian chicken flavoring, and for gravy, vegetarian beef flavoring.).
  • Stir well.
  • Continue to stir as it cooks and thickens, to avoid lumps.
  • When thickened and bubbling evenly, it is done.
  • It works great as a pasta sauce at this thickness. If necessary, thin slightly with water or soy milk, to consistency desired.
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