Italian

Vegan Garlic White Sauce

Name: Vegan Garlic White Sauce
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 2 servings
Ingredients: 1 cup (130g) raw cashews, soaked in cold water for 2 hours and drained; 3 cloves garlic, peeled; 2 cups (480 mL) water; 1/2 tsp granulated garlic (optional); 1/2 tsp (3g) salt; 1/4 cup (26g) nutritional yeast or vegan parmesan; 2 tbsp (28 g) vegan butter; 3 tbsp (30g) all purpose flour; 1/4 tsp white pepper or freshly ground black pepper

2 servings

portions

5 minutes

temps actif

15 minutes

temps total

Commencer à Cuisiner

Ingrédients

1 cup (130g) raw cashews, soaked in cold water for 2 hours and drained

3 cloves garlic, peeled

2 cups (480 mL) water

1/2 tsp granulated garlic (optional)

1/2 tsp (3g) salt

1/4 cup (26g) nutritional yeast or vegan parmesan

2 tbsp (28 g) vegan butter

3 tbsp (30g) all purpose flour

1/4 tsp white pepper or freshly ground black pepper

Instructions

Add the cashews, garlic, water, granulated garlic (if using), salt, and nutritional yeast to a blender. Blend until smooth and creamy, scraping down as necessary.

Heat a heavy bottomed pot over medium-low heat and add the butter. Let it melt then add the 3 tablespoons of flour. Stir to mix and let cook for 3-4 minutes until the flour is lightly toasted and a shade darker.

Slowly stream in the garlic cream, whisking as you pour so it doesn't clump up. Add the black pepper and whisk while the cream comes to a simmer. Let simmer until thickened, about 3-5 minutes, then remove from heat. If the mixture remains a little clumpy, just use an immersion blender or an upright blender and blend to smooth.

Store the garlic cream in the fridge for up to a week.

Nutrition

Taille de Portion

Calories

150

Lipides Totaux

11 g

Lipides Saturés

3 g

Lipides Insaturés

7 g

Acides Gras Trans

0 g

Cholestérol

Sodium

283 g

Glucides Totaux

10 g

Fibres Diététiques

2 g

Sucres Totaux

1 g

Protéines

5 g