Description
Just a few simple ingredients and 15 minutes yields the most flavorful, nut-free vegan cream sauce! Use this cream sauce for vegan creamed spinach, tossed with a pasta of your choice, or drizzled over roasted veggies. Any way you use it, you won’t even miss the dairy!
Ingredients
1 medium yellow or Vidalia onion
5–6 large cloves garlic
1 cup canned coconut milk (look for a brand with no gums or emulsifiers added) OR any other plant based milk you like
1/4–3/4 tsp salt (to taste)
1/4 ground black pepper (to taste)
Optional finishing touches: lemon zest, ground nutmeg, parsley, parmesan cheese (if you eat dairy)
Instructions
- Dice onion and garlic and add to the hot skillet.
- Heat 1 Tbsp olive oil in a large skilled and sauté onion and garlic until soft and translucent and just barely turning golden brown (5-7 minutes).
- Place onion and garlic in a high speed blender with 1 cup milk of choice, 1/4 tsp salt and some black pepper. Puree until super smooth.
- At this point, the sauce is pretty much done. Taste and add salt/pepper if desired. I added and extra 1/4 tsp or more salt and at least 1/8 tsp pepper.
- NOTE: Depending on the size of your onion, the consistency of the sauce may be thicker or thinner than you’d like. No problem! If the sauce is:
- Too thin- return to the skillet and simmer for a few minutes to thicken.
- Too thick- add more milk of choice (or water) and blend again.
- Try these yummy finishing touches!
- parsley
- lemon zest
- ground nutmeg (just a pinch will do!)
- shredded parmesan (if you eat dairy)
Notes
This sauce will keep in the fridge for 3-4 days. Dishes using this sauce reheat very well! Just place in an airtight container.
Nut Free Vegan Cream Sauce also freezes well. Freeze in an airtight container and enjoy within 3-4 months.