Okay folks here it is, as promised: My version of a healthier, less-fat Mornay sauce.
The Better-For-You Mornay
Water saute on medium heat until soft and translucent 5-10 minutes:
1/3 Cup Water
2/3 Cup Onion (I like sweet yellows or purple)
Add and warm through 1-2 minutes:
1/4 (5-6 Mushrooms) Cup Powdered Dried Brown Mushroom (Hand Coffee Mill 2-3 mushrooms at a time, and Asian grocery a great place to get these.)
1 Teaspoons Powdered Vegan Beef broth powder
2 Teaspoons Nutritional Yeast
1/4-1/2 Teaspoon Fresh ground White Pepper (more to taste)
1 Tablespoon Braggs Liquid Aminos
Dash Ground Flake Red Chili Pepper (Coffee mill)
Puree in blender:
1-2 Cup Water (Add as needed.)
1/4-1/2 Fully Cooked White Beans
(1/4 Cup Raw Cashews for richness. Leave out if weight loss or health requires.)
Add stove ingredients to blender items and blend until smooth 15-60 seconds depending on blender. Simmer very low to incorporate tastes and adjust flavorings to suit. This is both art and science. Make it yours!
Turkey gravy: Add 1-2 teaspoons of sage and 1 teaspoon of onion powder.
Biscuit gravy: Add 1-2 teaspoons both white and black pepper.
Mac and cheese: Definitely do the cashews and add 1 Tablespoon of nutritional yeast.
To get this really good I stand at the blender grinding more pepper, adding more Braggs and whirling away, continually tasting and adjusting to my own tastes. This is my idea of fun. Let me know what you think.