5 tablespoons vegan butter
1 medium shallot, finely chopped, about 3 tablespoons
5 tablespoons all-purpose flour
1 tablespoon nutritional yeast
3 cups mushroom broth (we like Better Than Bouillon)
1 tablespoon tamari
white pepper, to taste
- Melt the butter in a heavy saucepan over medium-low heat. Add the shallot and cook for about 5 minutes, until shallot is softened.
- Stir in the flour with a wooden spoon or rubber spatula and cook for about 2 minutes. Stir in the nutritional yeast.
- Slowly pour in the broth while whisking with a flat whisk. Add the tamari and a little white pepper. Bring to a boil, reduce to a simmer, and cook for 5 minutes, stirring frequently with the whisk. If you want it saltier, season with salt rather than tamari, to avoid adding more liquid. Serve with vegan mashed potatoes.