This is so yummy and can go with anything at all. I like it served with button mushrooms fried gently in butter and grilled vegetables doused in garlic salt, pepper, smoked paprika, lemon and agave nectar.
For the sauce you need;
300-400ml milk (any kind except coconut)
2-4 heaped tablespoons Nutritional Yeast
salt, pepper, optional nip of mustard
2 tablespoons non-dairy margarine
1 inch fresh Rosemary chopped finely
Small bunch fresh Chives diced finely
1 1/2 tablespoons Corn Flour/Starch
1-2 tablespoons White Wine OR 1 teaspoon Soft Brown Sugar with 1/2 teaspoon Rice Wine Vinegar
1 tablespoon Lemon Juice
Place all of the ingredients into a sauce pan and gently bring to the boil, stirring all the while – I use a hand whisk to do this. Once at boiling, it will froth up, so turn the heat low and continue stirring and simmering for several minutes to thicken and cook the corn flour.
