Serve this luscious sauce with our Tournedos de Riz Sauvage.
Six to twelve black pepper corns
1 Tablespoon vegan butter (optional)
2 Tablespoons dried sage or parsley or a combination of both
1 cup cashew cream (not chilled, set out to get to room temperature)
1/4 cup boiling water
2 Tablespoons Dijon mustard
1 Tablespoon Chickpea Miso or other light miso
Sauté the peppercorns and herbs in vegan butter for about 30 seconds to flavor the fat.
Whisk together the boiling water with the cashew cream and add into the sauté pan containing the peppercorns. Whisk to blend.
Bring the mixture to a simmer.
Whisk in the Dijon mustard and simmer until the sauce thickens to the consistency of a thick sauce like a Béchamel.
Remove from the heat and whisk in the miso.