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Cream Sauce

Yield Makes 5 cups

Ingredients

  • 3 large onions, diced
  • 2 teaspoons water
  • 1/4 teaspoon soy sauce
  • Vegetable cooking spray
  • 3 3/4 cups unflavored soymilk, divided
  • 3/4 medium onion, unpeeled
  • 1 celery rib, cut into 3-inch pieces
  • 6 whole cloves
  • 3 bay leaves
  • 1/4 teaspoon ground nutmeg
  • 2 tablespoons butter or margarine
  • 2 tablespoons all-purpose flour
  • 4 1/2 teaspoons cornstarch
  • 1 teaspoon salt
  • 3/4 teaspoon pepper

Nutrition Information

  • calories 374
  • caloriesfromfat 25 %
  • fat 11 g
  • satfat 5.3 g
  • monofat 2.8 g
  • polyfat 2 g
  • protein 17 g
  • carbohydrate 51 g
  • fiber 5.3 g
  • cholesterol 23 mg
  • iron 3.2 mg
  • sodium 1255 mg
  • calcium 219 mg

How to Make It

  1. Cook first 3 ingredients in a large nonstick skillet coated with cooking spray, covered, over low heat 45 minutes or until onions are very tender, stirring occasionally. Remove mixture from heat, and set aside.

  2. Reserve 2 tablespoons soymilk, and set aside. Bring remaining soymilk, unpeeled onion, and next 4 ingredients to a gentle boil in a medium saucepan; reduce heat, and simmer 15 minutes.

  3. Melt butter in a nonstick skillet over medium heat. Stir in flour, and cook, stirring constantly, 2 to 3 minutes or until flour is lightly browned.

  4. Pour soymilk mixture through a wire mesh strainer into a bowl, discarding solids. Whisk soymilk mixture into butter mixture; bring to a boil. Reduce heat, and simmer 6 minutes or until thickened.

  5. Stir together cornstarch and reserved 2 tablespoons soymilk until smooth. Whisk cornstarch mixture into soymilk mixture, whisking until thickened. Remove from heat. Stir in diced onion mixture, salt, and pepper.

  6. Note: Reduce sodium by omitting salt when preparing this recipe. Packaged polenta contains salt.