Creamy Basil Sauce
1 tablespoon margarine
1 clove minced garlic
1 1/2 tablespoon all-purpose flour
1 cup soy milk
1/8 teaspoon salt
1/2 cup chopped fresh basil (or 1 tablespoon dried)
1/4 cup soy (or rice) parmesan
fresh black pepper to taste
Melt vegan margarine in sauce pan and saute garlic for 1 minute.
At low temperature add flour to make a paste.
SLOWLY add soymilk to paste until you achieve an even consistency.
Add salt, basil, soy parmesan and pepper to sauce and cook over low heat until you reach a desired thickness.
This sauce is excellent over fettucini noodles and tastes almost like traditional Alfredo sauce. (The basil really helps overcome any beany taste from the soymilk.
Note: I have found that the truly vegan parmesans can make the sauce a little gritty. I used to use the regular soy parmesan (which contains casein) and it worked great. Maybe there is a better brand of vegan soy parmesan available in your area?