Cream Sauce without the Cream
Here's a formula for making a "no-cream" cream sauce to use as a healthy replacement for fat- and calorie-rich cream sauces in your favorite soups, pastas or sauces. This recipe makes a big batch, more than you'll most likely need for one recipe, so refrigerate or freeze the extra sauce to use in other recipes.
Tip: To make the sauce vegetarian, we like to use chicken-flavored vegetarian broth over regular vegetable broth for its hearty, rich flavor and pale yellow color. Look for “no-chicken” broth in the natural-foods section of well-stocked supermarkets.
To make ahead: Cover and refrigerate for up to 1 week or freeze for up to 3 months. Defrost overnight in the refrigerator or using the defrost setting on your microwave.
1 starch, 1/2 vegetable, 1/2 fat