Fat-Free Lemon Cream Sauce
Ingredients:
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1 C. Veggie broth
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2 T. Onion, minced finely
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1 t. Herbs de Provence
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3 Garlic Cloves, minced finely
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1/4 c. Flour*
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2-3 T. Lemon Juice
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1 C. Cashew milk
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Salt and Pepper to taste
Steps:
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Sautee the onion, garlic, and herbs in a non-stick skillet using a couple splashes of veggie broth to keep the mixture from sticking (yes, even in a non-stick skillet)
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Add about 1/2 C. of the broth to the mixture, let it cook down a little.
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Add the flour, wisk vigerously until it's not clumpy.
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Cook the flour-onion-broth mixture for about 5 minutes. You will need to work it, the goal being to brown it lightly. You don't want to let it get too brown, but that takes a long time, so you shouldn't have that issue.
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Add the Lemon juice, start wisking again. This should help get some of the flour mixture off the skillet
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Add the cashew milk, and wisk vigerously. You're going to wisk until it's smooth. However, it will be thick, so avoid taking a long time because the longer this is on the stove, the thicker it will get.
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Pour over your favorite steamed veggies, or put on the side for a tart dipping sauce!