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Vegan Brandy Mustard "Cream"

Michael Brunson - Monday, July 27, 2015
I love cream based sauces but I hate how heavy they can be. I love this vegan recipe because it works great with fresh grilled vegetable and leaves you full without feeling heavy. Delicious and easy!










Vegan Brandy Mustard "Cream"

1 Liter- Brandy
2 Tblsp- Kosher Salt
½ tea- Thyme
½ tea- Black Pepper
½ tea- Cayenne Pepper
3 Tblsp- Dijon Mustard
3 Tblsp- Whole Grain Mustard
1 Qt- Almond Milk
3 oz- Scallions (grilled, sliced)
5 oz- Red Onion (raw, diced)
3 Tblsp- Cornstarch (slurry)

1.Flambé the Brandy until 50% reduction.
2.Add the thyme, black pepper, and cayenne pepper.
3.Add the almond milk, Dijon, and whole grain mustard.
4.Bring to a simmer.
5.Add the scallion and red onion.
6.Bring to a simmer and add the cornstarch slurry.
7.Simmer for 3 minutes and cool.

Grilled Peaches & Green Beans
Lightly season green beans and fresh peach slices with olive oil, salt, and pepper. Grill until crisp and al dente. Allow to cool before assembling the salad, drizzle with delicious "cream"

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