Summary

Ingredients

• 150 ml vegetable cream (vegetable cream cuisine) (cashew cream), see my recipe for cooking cashew cream
• 150 ml vegetable stock
• some salt and pepper
• 1 teaspoon mustard, medium hot
• 2 dashes lime juice, alternatively lemon juice
• 1 teaspoon yeast flakes (fine yeast)
• 0.5 teaspoon ½ herbs Provence, possibly more
• possibly leaf parsley, cut

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Instructions

1. Make the vegetable broth to taste and let it get very hot in a saucepan. Add the cashew cream, stir well with a whisk and add the remaining ingredients. Simmer a little, season to taste and, depending on the desired thickness of the sauce, add some cashew cream or vegetable broth or almond milk. The yeast flakes can also be used for thickening.
2. If you want more herbal or mustard flavor, simply add more.
3. Goes with any vegetable, rice, potatoes or pasta. Keeps in the refrigerator for about 2 days. If you can`t tolerate cashew nuts, you can use almond cream as an alternative.