c, veggie stock
Tbsp soy sauce
Tbsp cornstarch dissolved in 2 Tbsp water
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.