Soychamel, meet Gettin' Saucy Carrot Sauce.
The best of two great sauces come together to make a creamy, sort of sweet, topper, spread or filler to lots of things. I'm thinking pasta, biscuits, pot pies, rice, quinoa, pizza crust, flat breads, toast, burgers, vegan burgers, casseroles... Anyplace some people use cream of ____ soups, you can use this.
It does take a good 40 minutes of whisking so be prepared for a little workout.
3 tablespoons GF baking mix
2-1/2 tablespoons margarine
2 cups plain Soymilk
Dash of salt
1/4 teaspoon nutmeg
1 can of carrots, drained and puréed
With a whisk, combine the margarine and baking mix in a medium saucepan on medium-high heat. Whisk continuously until you achieve a golden color but before it actually gets brown. You may need to lift the pan off the heat and keep whisking, place it back on the heat, and remove again until you get a nice toasty color.
Add the Soymilk. Whisk constantly until thick. When it starts to make bigger bubbles, reduce the heat. As you whisk make sure you are scraping the bottom and sides of pan really well. This may take up to 40 minutes. Remove from heat and add the salt and nutmeg.
Slowly fold in the carrot purée.
Jennie picked up some of Whole Foods freshly made gnocchi. They use golden potatoes and rice flour only. They are delicious and make for an easy treat for us. Sunday dinner!