¼ cup vegan margarine
¼ cup tightly packed minced yellow onion
2 garlic cloves, minced
¼ cup corn flour (corn starch)
2 cups soy milk
1 tablespoon lemon juice
1 tablespoon nutritional yeast
salt and pepper
pinch of nutmeg
In a pot on medium to high heat, add the margarine, onion and garlic.
Sauté for one to two minutes until the margarine has melted and the onion is transparent.
Add the corn flour and stir until it forms a paste.
Add the soy milk, lemon juice, nutritional yeast, salt and pepper and nutmeg. Stir to combine.
Reduce heat to low and whisk for a few more minutes or so until the sauce has thickened. Be careful not to let the sauce burn on the bottom of the pot.
Take off the heat and cool. (The sauce will thicken even more when cooled)
Serve on pastas, pizzas and anything else.
Finely chop the onion so that it becomes extra creamy when sauted with the margarine.