Ingredients Jump to Instructions ↓

  1. 3/4 cup 177ml Soy milk

  2. 3/4 cup 177ml Sucanat

  3. 1/3 cup 109g / 3.8oz Maple syrup

  4. 1 tablespoon 15ml Water

  5. 1 tablespoon 15ml Arrowroot

  6. 2 tablespoons 30ml Vegan margarine

  7. 1 teaspoon 5ml Vanilla

Instructions Jump to Ingredients ↑

  1. Recipe Instructions In a small saucepan, place the soy milk, Sucanat, and maple syrup, and whisk well to combine. Cook over medium heat, while whisking occasionally, for 3 minutes. In a small bowl, whisk together the water and arrowroot, and then whisk the mixture into the saucepan. Cook the mixture, while whisking constantly, an additional 2 to 3 minutes or until it thickens. Remove the saucepan from the heat and whisk in the remaining ingredients. Serve warm as a topping for cakes, desserts, non-dairy ice cream or sorbet, or as a dipping sauce for fruit. Store in an airtight container, in the refrigerator, and reheat as needed. This recipe yields 1 1/2 cups.


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