• 2tbspVegan butter
• 2Shallots (sliced)
• 0.5tspSalt
• 2tspGarlic (crushed)
• 1tbspWhole peppercorns
• 2tbspBrandy
• 1tbspCoconut aminos / tamari
• 1cupDairy free cream
• 1cupVegetable stock
• 1tspMushroom powder (optional)

Instructions

1. 1

   Melt the butter in a saucepan over medium heat. Add the shallots and sauté for 4 to 5 minutes, until translucent. Sprinkle in the salt after about 2 minutes.

2. 2

   Add the garlic and sauté for 1 minute. Sprinkle in the whole peppercorns and allow them to sit in the hot oil for 3 to 4 minutes before adding the brandy.

3. 3

   Let the brandy bubble away for a minute, then add the coconut aminos or tamari. Simmer it all for 3 to 4 minutes, until you get a thick liquid in the saucepan.

4. 4

   Pour in the dairy-free cream and vegetable stock, then stir in the mushroom powder (if using). Add a lid to the saucepan and bring the sauce to a simmer. Cook for 10 minutes over low heat, stirring frequently, then season to taste with salt and black pepper.

5. 5

   Run the sauce through a fine-mesh sieve to remove the whole peppercorns and shallots.