2 tablespoons vegetable oil
2 tablespoons nutritional yeast flakes
1 tablespoon arrowroot or cornstarch
salt & pepper to taste
sliced, sauteed leek or chopped, steamed spinach or grated, sauteed carrots or a can of tomatoes or.....
Heat the oil in a saucepan over medium heat. Sprinkle in the yeast and arrowroot and warm, stirring, until the yeast smells toasty (keep an eye on it - be careful not to burn it). Pour in some rice/soy milk in half-cup lots and keep stirring until the sauce is as thick as you like. Add your chosen vegetable, then mix with a stick blender (immersion blender) until smooth. Serve over baked vegetables, pasta, etc.