Vegan cream sauce

I made Thanksgiving in a bowl tonight.  I cleaned out our freezer and some of our pantry veggies to make the ultimate vegan comfort food.  It's a cold rainy night here,  and it's been a long day so obviously it's no time to watch calories (not like we ever do).

I'll spare you the recipe of everything I made tonight to focus on what pulled this meal together, vegan creamed onions.  You can't go wrong with Thanksgiving in a bowl.  Everyone's Thanksgiving is different. Our family's usually includes creamed onions.

I made homemade mashed potatoes, squash, and added corn, peas, and green beans to our bowl version of Thanksgiving.  Instead of turkey we had Trader Joe's "chicken" nuggets.  Now here's the point of me posting thing, the cream sauce.

I texted my mom today, thinking about this meal and that I could probably easily make this sauce vegan.  It was super easy and honestly didn't taste any different than the non vegan version.  Here's what I did:

Ingredients

• 3 tablespoons vegan butter 
• 3 tablespoons flour
• 1/4 tsp salt
• 1/8 tsp pepper
• 1 cup unsweetened almond milk

First you melt the vegan butter over low heat with a wooden spoon until it is smooth and bubbly.  Next remove the butter and flour from the heat and add the cup of almond milk.  Put this back on the stove and bring it to a boil for one minute.  Cook the mixture for about ten minutes until it is thickened.  I chopped two onions and one shallot on the side and cooked in a separate pot with a little vegan butter.  I added this to the cream sauce once it was cooked.

I made this my top layer to my Thanksgiving in a bowl combo.  When we serve this as a side dish on that special Thursday we usually use pearl onions.  

Not the healthiest of meals but very tasty.  I'm so looking forward to the holidays!