Serves: 5
Total Calories: 49
Yield: 1 1/2 cups

1 tablespoon olive oil
2 tablespoons whole wheat pastry flour
1/4 cup sesame tahini
1 1/4 cups plain unsweetened soy milk
1/4 teaspoon sea salt or to taste
white or cayenne pepper

1. Heat the oil in a small, heavy saucepan over medium heat. Add the flour and cook, stirring constantly, until lightly browned and beginning to give off a nutty aroma.
2. Remove the pan from the heat, add the tahini, and stir well. Add a small amount of the soymilk and stir vigorously to form a paste.
3. Return the pan to the stove over medium-high heat. Stirring continuously with a wire whisk, slowly add the remaining soymilk. Bring to a gentle boil and cook, stirring constantly, until the sauce is thick and creamy.
4. Remove from the heat, add the salt and pepper, and mix well. Use immediately. (This sauce will thicken upon standing. If it becomes too thick, stir in enough soymilk to achieve the desired consistency.)

Nutritional Facts:

Serves: 5
Total Calories: 49
Calories from Fat: 24

More Recipes from the Vicki's Vegan Kitchen Cookbook:
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Luscious Tomato Garlic Sauce
Easy Tahini Sauce
Cilantro Pesto
Garden Sauce
Vegan Pesto
Light Tahini Sesame Sauce
Bechamel Sauce
Mushroom Wine Sauce
Red Pepper Sauce
Spinach Green Sauce
Tofu Mushroom Sauce
Sun Dried Tomato Cream Sauce
Tahini Miso Sauce
Golden Cashew Cream
Cashew Bechamel
Down South "Milk" Gravy
Pot Liquor Sauce
Spicy Peanut Sauce
Fresh Mango Chutney
Cranberry Fruit Sauce
Wild Blueberry Coulis
Cashew Cream Sauce
Sunny Citrus Sauce
Safe Citrus Peel
Herbed Pecan Condiment
Soyannaise
Tomato Salsa
Bell Pepper Relish
Arame Condiment
Gomashio
Roasting Bell Peppers
Apple Tahini
Tartar Sauce
Prune Date Sauce
Daikon Condiment