Mustard Cream Sauce with Boiled Potatoes and Tofu
Ingredients
- 3 tablespoons vegan butter or oil
- 3 tablespoons whole wheat flour
- 20 g of cashews
- 200 ml vegetable broth
- 3-4 slightly heaped tbsp dijonsenf
- 1 teaspoon white wine vinegar
- 1/2 bunch of curly parsley
Preparation
Mix cashews with vegetable stock in the high speed blender until there are no pieces left. Melt butter in a saucepan. Dust with flour and sauté until golden yellow. Gradually add 1/2 l of water and cashew cream while stirring. Stir in mustard, bring to a boil and simmer for 4-5 minutes.
Season with salt, pepper and vinegar. Sprinkle with chopped parsley. Hugs, Jasmin