1/3 Cup Earth Balance Margarine ¼ Cup All Purpose Flour 2 ½ Tbs Low Sodium Tamari or Soy Sauce 1 Tbs Lemon Juice, fresh 1 Tbs Tahini 1 Tbs Tomato Paste (not sauce!) 1 ¼ Cup Soy Milk 1 Pinch Salt Black Pepper, to taste
Begin by heating a sauce pan and adding the earth balance. Once melted, add flour and whisk vigorously until a smooth paste forms, called a roux. Be careful not to add flour to a pan that is very hot, or your roux will be lumpy and you’ll need to start over. If you mix in the flour as soon as the margarine is melted, that would be best.
To this paste, add tamari, lemon, tahini, and tomato paste and whisk until well incorporated. The mixture should still be paste-like. Then slowly pour in the soymilk, whisking constantly, until it is completely incorporated. Mix well. Cook the mixture until it thickens, whisking often. This should take approximately 5 minutes, but it’s flexible. Add salt and pepper to taste.
I like this the most baked. Cook 3 cups of dry, small pasta (like elbows or shells or rotini) and toss with the finished cheesy sauce. Add steamed broccoli (pictured) for a real treat. Top with fresh breadcrumbs and bake at 400º for 25 minutes, or until browned and bubbly.
(Recipe has been altered from the original with its photo via veganyumyum.com)