- 2 c, veggie stock
- 2 Tbsp soy sauce
- 1 Tbsp cornstarch dissolved in 2 Tbsp water
- 1/4 c. almond milk
- salt and pepper
combine the stock, milk and soy sauce in small saucepan over high heat and bring to a boil. reduce the heat to low and whisk in cornstarch mixture and stir until the sauce thickens, 2-3 minutes. season with salt and pepper.