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“Needed a vegan savoury sauce to top a lasagne, this isn't white but does taste nice. May need to add extra milk to make it runnier if using with no-cook lasagne sheets as they absorb a lot of fluid.”
READY IN:
15mins
YIELD:
1 cup
UNITS:
US

Ingredients Nutrition

Directions

  1. Fry onion in oil until soft, not brown. Add mushrooms and fry all until browned.
  2. In a separate jug, mix corn flour with two tablespoons of the milk.
  3. Slowly add the rest of the milk trying to avoid lumps.
  4. When smooth pour into saucepan with the onions and mushrooms.
  5. Keep the heat very low stirring (or whisking) steadily until thickened (don't let it thicken too quickly - give the flavours time to blend).
  6. Add salt to taste.

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