This sauce is delicious on steamed veggies. We love it on broccoli and cauliflower.
Ingredients:
1¼ cups water
1 tablespoon tapioca starch or arrowroot powder
½ teaspoon Himalayan pink salt
2 tablespoons millet flour*
2 tablespoons nutritional yeast flakes
Directions:
Add all ingredients to saucepan and whisk over medium heat until thickened.
You can also add any- or all- of the following for a different flavor: 1 tablespoon Bragg’s liquid aminos; 3 teaspoons lemon juice; ½ teaspoon oregano for a different flavor.
*You may also use brown rice flour, but I prefer millet flour -since it does not change the flavor of the sauce