Tofu Béchamel Sauce

Description
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Ingredients

 * * 2 T. dairy-free margarine (or extra-virgin olive oil)
 * * 2 1/2 T. unbleached flour (use slightly less if you don't want it too thick)
 * Blended Mixture:
 * * 1 c. soy milk
 * * 1/2 c. extra-firm silken tofu or medium-firm tofu, crumbled
 * * 1/2 c. water
 * * Enough flavorful veggie boullion or powder for 1 c. of liquid, crumbled
 * * 1/2 tsp. salt
 * * a large pinch each of freshly-grated nutmeg and white pepper
 * * 1/2 tsp. salt
 * * a large pinch each of freshly-grated nutmeg and white pepper

Directions
1. Blend all blended ingredients in a blender except for the nutmeg and white pepper until very smooth (a minute or so).

2. Melt the margarine in a medium, heavy saucepan over medium-high heat, whisking in the flour to get a roux but before it starts to change color.

3. Scrape the roux into the blender and blend to mix for a few seconds.

4. Pour the mixture back into the saucepan and stir over medium-high heat until it thickens and boils.

5. Simmer on low for a few minutes, whisking in nutmeg and white pepper.