This keeps well in the refrigerator for one week. Bit of advice though, don't place in small containers and freeze.
Almond milk does not freeze well and separates easily.
- 2 tablespoons olive oil
- 1 pound sliced fresh mushrooms
- 1 large onion, finely chopped
- 2 garlic cloves, minced
- 1 teaspoon salt
- 1 teaspoon white wine vinegar
- 1/2 teaspoon dried thyme
- 1/2 teaspoon pepper
- 4 tablespoons cornstarch
- 4 cups unsweetened almond milk
In a large saucepan, heat oil over medium-high heat. Add mushrooms and onion; cook and stir until tender, 8-10 minutes. Add garlic, salt, vinegar, thyme and pepper; cook 1 minute longer. Mix cornstarch and almond milk until smooth; stir into saucepan. Bring to a boil; cook and stir until thickened, 3-4 minutes.