Ingredients

• 1/2 cup full-fat soy milk
• 1/4 cup soy milk powder
• 1 tablespoon arrowroot
• 1/2 cup brown rice syrup
• 1 teaspoon vanilla extract

Instructions

1. In a small saucepan, whisk together soy milk, soy milk powder, and arrowroot. Stir constantly over medium heat till arrowroot is cooked and mixture starts to thicken, about 4 minutes. Stir in brown rice syrup, turn up heat to medium high and bring to a gentle boil, then bring heat back down so mixture is at a low simmer, all the while stirring constantly. Cook till mixture is thick and slightly reduced, about 10 minutes. Sauce will have a thick consistency, like cake batter. Whisk in vanilla and remove from heat.
2. Allow to cool 10 minutes before spreading on warm cupcakes.