This is one of my son's favorite dishes! Grandma makes it every time we come visit.
Steam some new potatoes with some freshly shelled peas (if you can get them. If not, diced regular potatoes and frozen peas are good too!).
In a saucepan, melt 2 Tbsp of either MSPI safe margarine or clarified butter (ghee) for each 2 cups of sauce you want to wind up with. Add an equal measure of flour to the hot, melted margarine/clarified butter and stir for a minute or two. You don't want to color the roux, just cook the raw taste off the flour. Add 1 1/2 cups rice milk for each 2 Tbsp of margarine/clarified butter used, stirring constantly until it comes to a boil and thickens. Add 1/4 to 1/2 cup MSPI safe coffee creamer (gives it that nice creamy taste). Season to taste with salt and pepper. Sauce will be a little thin. That's OK...the potatoes will help thicken it up a bit. Pour the sauce over the steamed potatoes & peas, stirring to coat. Add a little more salt and pepper, if needed.