This sauce works well with other vegetables, including cauliflower.
1 ½ lbs broccoli crowns
4 Tbs butter (dairy or soy)
3 Tbs flour
1 1/4 cup soy milk, plain
2/3 cup soy Monterrey jack cheese (or dairy)
Pinch of nutmeg
Pepper, to taste
To prepare the broccoli, boil ½ cup of water in a medium pot (you want there to be 1″ of water, so vary the amount depending on the size of your pot). Add the broccoli, cover and steam until just tender
- about 6 – 8 minutes.
To prepare the sauce, melt the butter in a saucepan. Add the flour and cook over low heat – constantly stirring with a wire whisk – for 3 minutes (this is making a roux).
Raise the heat to medium, add the milk while stirring with the whisk. Keep whisking (you can build up an appetite), until the sauce is starting to thicken. As it thickens, add the cheese and stir until melted. Add the nutmeg and pepper, to taste. Stir once more and serve over the steamed broccoli.