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Categories: Dairy-Free, Egg-Free, Sauces and Spreads, Soy, Vegan
This works well as a basic sauce for vegetables; for instance, over green beans with some toasted hazelnuts for garnish.
1 cup (240mL) rice or soy milk
2 Tbsp (30g) cornstarch
1 Tbsp (15mL) soy sauce or 1/2 tsp (2g) salt
Freshly ground black pepper
In a saucepan, heat 3/4 cup (180mL) of the rice or soy milk over medium heat. Do not let it boil. Combine the remaining rice or soy milk and cornstarch. Mix into heated mixture and cook over medium heat until the sauce thickens. Stir in soy sauce (or salt) and pepper. Serve over vegetables.
Makes 4 servings.
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