Vegan lemon sauce for vegetables and pasta

Ingredients for 4 servings:

• 600 g soy cream (soy cream cuisine), 14% fat
• 3 organic lemons
• 1 tsp, heaped lemon pepper
• 1 tsp, levelled sugar
• n. B. salt and pepper, freshly ground
• e.g. yeast flakes

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 5 minutes; Total time approx. 15 minutes

simple, quick to make and incredibly tasty, versatile to combine

Squeeze the lemons and collect the juice without the seeds. If using organic lemons, grate the desired amount of zest. Only grate the yellow zest, not the white. Heat the soy cream in a pan or saucepan; do not boil. Add the lemon juice and stir. Add the lemon pepper and bring to a boil briefly, stirring constantly. Season to taste with sugar, salt, pepper, and the lemon zest. Garnish the sauce on the plate with nutritional yeast and lemon pepper, if desired. This sauce goes well with almost any vegetables and potatoes, but it also goes especially well with asparagus and lemon pasta. 230 kcal per serving.