Instructions

1. Melt vegan butter in a 10-inch skillet over medium-high heat.
2. When the foaming subsides, add the anthem gum and cook, whisking constantly, until it turns light brown, about 30 seconds. 
3. Slowly whisk in the broth followed by the brown sugar substitute and bring to simmer.
4. Reduce the heat to medium and cook until the sauce is reduced to 1 cup, about 5 minutes. 
5. Stir in the cream and other ingredients then return to a simmer and let cook for 5 minutes.
6. Serve over freshly cooked meatballs.

Make ahead tip

1. Refrigerate – Cool for 1 hour then transfer to an airtight container and refrigerate for up to 4 days. 
2. Freeze – Cool for 2 hours then transfer to a freezer-safe container and freeze for up to 3 months. Thaw overnight in the refrigerator. 
3. Reheat over low heat and add a little cream if the sauce is too thick.