|¼ cup||Cashew nuts|
|1 teaspoon||Sea salt|
|⅛ teaspoon||White pepper|
|¼ cup||Cooking oil, preferably sesame or corn oil|
|½ cup||Unbleached flour|
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.
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