Serves: 5
Total Calories: 55
Yield: 1 1/3 cups

1 tablespoon olive oil
3 tablespoons whole wheat pastry flour
2 cups chopped fresh spinach tightly packed
1 cup plain unsweetened soy milk
1/2 teaspoon dry mustard
1/4 teaspoon sea salt
1/8 teaspoon nutmeg

1. Heat the oil in a medium saucepan over medium-high heat. Add the flour and mix well. Add the spinach and cook, stirring constantly, for about 3 minutes or until the spinach is wilted.
2. Continuing to stir, slowly add the milk and bring to a simmer. Add the mustard, salt, and nutmeg, and mix well.
3. Transfer the sauce to a blender and blend until smooth. Serve immediately or refrigerate in a covered container for two or three days.
4. If serving the sauce at a later time, be aware that as it cools, it will thicken. When reheating, add a little more soymilk to reach the desired consistency.

Nutritional Facts:

Serves: 5
Total Calories: 55
Calories from Fat: 25

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Luscious Tomato Garlic Sauce
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Bechamel Sauce
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