2 c  Soymilk
1 1/2 c  ;water
1/4 c  Cashew nuts
1 ts Sea salt
1/8 ts White pepper
ds Nutmeg
1/4 c  Cooking oil, preferably
-sesame or corn oil
1/2 c  Unbleached flour

Blend the soymilk, water, cashews, and seasonings in a blender until
smooth. Pour into a double boiler and heat.

Meanwhile, heat the oil in a small saucepan. Add the flour to make a roux.
Then whisk it into the heated soy milk mixture to make a light, creamy
sauce. For a thicker sauce, use more roux.