Ingredients
Equipment
Method
- Start by melting 2 tablespoons of dairy-free butter over medium heat in a non-stick frying pan. The butter should bubble gently, releasing a warm aroma. Keep an eye on it to prevent burning.
- Add in half a medium chopped onion and one clove of minced garlic. Cook these ingredients until they become tender, about 2 to 3 minutes. Stir occasionally to ensure they don’t stick to the pan.
- Next, introduce 1 tablespoon of green peppercorn to the mix. This will start to give your sauce a delightful kick. Stir well so the peppercorns are evenly distributed.
- Pour in 1 teaspoon of Worcestershire sauce and mix again. This ingredient adds a complex flavor that enhances the overall richness of the sauce.
- Now, add half a cup of veggie broth and half a cup of vegan rice cream, stirring everything together until well combined. You should notice a beautiful blend of colors and textures in the pan.
- Bring the mixture to a gentle boil. As it heats up, keep stirring to prevent it from sticking. You’ll start to see the sauce thicken slightly; this is a good sign!
- Once boiling, add 2 teaspoons of corn starch while stirring quickly to prevent lumps. The sauce will become velvety and smooth almost immediately.
- If the sauce thickens too much, feel free to add a splash more veggie broth to achieve your desired consistency. The key is to keep it creamy and pourable.
- Finally, taste and adjust seasoning with salt and pepper to your liking. Once satisfied, remove from heat and serve immediately.
Notes
Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove. This sauce can be frozen for up to a month. Just make sure to let it cool completely before transferring it to a freezer-safe container.