This is an attempt to reinvent some of my favorite sauces without the dairy. I had fun with this one,came out creamy and had a wonderful sweet/smokey taste. Cheers to good food and fun!
This was “picky kid” kid approved and will be a favorite for any pasta you choose. I have even used somen noodles.
Think of this as a base recipe add all the goodies you love.I love the chickpea spiral noodle with roasted veggies and spinach.
My son’s favorite is adding this sauce and noodles to premade seasoned chicken.
- 1 Tbsp olive oil
- 1 yellow onion chopped
- 4 garlic cloves chopped
- 2.5 cups almond milk
- 1/4 C whole wheat flour
- 1 Tbsp Nutritional yeast
- 1 Tsp Sea salt
- 1/2 Tsp Smoked paprika
- 1/4 Tsp Black pepper
- 1/4 Tsp White pepper
Heat the tablespoon of oil on medium high heat. Once to temperature, add chopped onions and garlic. Cook until onions are translucent, about 5-6 minutes.
Lower the heat to medium, remove from heat and add a flower mix well.
Return to the medium heat and add the remaining seasoning (salt, pepper, nutritional yeast) and the almond milk. Whisk together on medium heat for about 5-8 minutes. Let the flavors combined and get used to each other 🙂 The sauce will thicken. If gets to thick add little more almond milk.
Once all ingredients have been combined and infused, turn off the heat and let sit to cool. This step is not necessary. I do this for I hate placing hot liquid on my blender.
Combine all these ingredients together in a blender and blend for about 3 minutes, or until smooth. This as you know all depends on how strong your blender is. Taste, may need mote salt.
Once blended, you will have a creamy sauce that you can use for just about anything! Use on pastas, meatball tacos, falafels, salads, etc. Imagination is key!
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