Vegan mustard herb sauce

Ingredients for 2 servings:

• 150 ml plant cream (Plant Cream Cuisine) (Cashew Cream), see my recipe Cashew Cream for Cooking
• 150 ml vegetable stock
• some salt and pepper
• 1 tsp mustard, medium hot
• 2 dashes lime juice, alternatively lemon juice
• 1 tsp yeast flakes (noble yeast)
• ½ tsp herbs of Provence, more if desired
• possibly leaf parsley, chopped

Instructions

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

versatile, without soy

First, here’s the link to the cashew cream recipe: http://www.chefkoch.de/rezepte/2954061447666827/Cashew-Sahne-zum-Kochen.html . Make the vegetable broth to taste and heat it in a saucepan until very hot. Add the cashew cream, stir well with a whisk, and then add the remaining ingredients. Simmer slightly, season to taste, and add a little more cashew cream, vegetable broth, or almond milk depending on the desired thickness. The nutritional yeast flakes can also be used to thicken the sauce. If you want more herb or mustard flavor, simply add more. Goes well with any vegetables, rice, potatoes, or even pasta. Keeps for about 2 days in the refrigerator. If you can’t tolerate cashews, you can use almond cream instead.