This wonderful recipe is from the Vegan Chef, Beverly Lynn Bennett.
3/4 cup soy milk, rice milk, or other non-dairy milk of choice
3/4 cup Sucanat [evaporated cane juice or organic brown sugar]
1/3 cup maple syrup or brown rice syrup
1 T. water
1 T. arrowroot
2 T. vegan margarine
1 t. vanilla
In a small saucepan, place the soy milk, Sucanat, and maple syrup, and whisk well to combine. Cook over medium heat, while whisking occasionally, for 3 minutes. In a small bowl, whisk together the water and arrowroot, and then whisk the mixture into the saucepan. Cook the mixture, while whisking constantly, an additional 2-3 minutes or until it thickens. Remove the saucepan from the heat and whisk in the remaining ingredients. Serve warm as a topping for cakes, desserts, non-dairy ice cream or sorbet, or as a dipping sauce for fruit. Store in an airtight container, in the refrigerator, and reheat as needed.
Yield: 1 1/2 cups