Servings: Makes about 1 cup

2 tbs tapioca flour 2 tbs tapioca flour
¼ – ½ tsp sea salt or to taste ¼ to ½ tsp sea salt or to taste
big pinch of white pepper big pinch of white pepper
½ tsp granulated garlic ½ tsp granulated garlic
½ tsp granulated onion ½ tsp granulated onion
2 tbs nutritional yeast 2 tbs nutritional yeast
1 scant tsp apple cider vinegar 1 scant tsp apple cider vinegar
¼ cup silken tofu ¼ cup silken tofu
1 cup almond milk or another low-fat plant milk 1 cup almond milk or another low-fat plant milk
1/8 tsp asafoetida (hing)* available at South Asian grocers ⅛ tsp asafoetida (hing)* available at South Asian grocers

Blend all dry ingredients in food processor. Add tofu, vinegar & almond milk and blend until smooth.
Transfer to a saucepan and cook over medium heat, stirring constantly until thickened to desired consistency.

Will keep in the fridge for 5-7 days. It will thicken upon cooling and refrigeration. Simply reheat & whisk in additional almond milk to achieve desired consistency.  Will keep in the fridge for 5 to 7 days. It will thicken upon cooling and refrigeration. Simply reheat & whisk in additional almond milk to achieve desired consistency.