Vegan White Sauce for Crepes

1-1/2 cup plain soy milk
½ cup white wine
¼ cup Earth Balance margarine, melted
¼ cup flour
3 ounces soy cream cheese (about 1/3 of an 8-ounce carton), cut into 2-inch pieces
¼ teaspoon dried tarragon
Salt to taste

Add wine to soy milk and set aside. Melt margarine over low heat. Stir in flour and cook for about 1 minute. Remove from heat and add soymilk and wine. Stir to combine completely using a wire wisk. Use a spoon to scrape edges of pan, if necessary. Put sauce back on burner and raise heat to medium. Stir continuously until thickened, about 5 minutes. Add tarragon and cream cheese and continue to stir until it melts.

I use this with crepes and soy “crabmeat” from the Asian market, but this would probably be great with mushrooms and shallots as a filling, and I’ve used it over pasta. For crepes, you stir about a third of the sauce into the filling, and spoon the rest on top of the rolled crepes and bake until hot.