- 1/2 c. (1 stick) Earth Balance or other vegan margarine
- 2 c. brown sugar
- 3/4 c. soy creamer or soy milk
- 2 T. arrowroot powder
1. Combine 1/4 cup soy creamer with the arrowroot. Set aside.
2. Melt the Earth Balance in a saucepan. Stir in brown sugar. Add remaining 1/2 cup soy creamer. Bring liquid to a boil and boil for 4 minutes, stirring frequently.
3. Take the pan off the heat and immediately add arrowroot slurry. The liquid should thicken quickly. Store in fridge for up to one week.