Vegan Garlic White Sauce

• servings: 2 servings
• active time: 5 minutes
• total time: 15 minutes

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

Directions

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

• Serving Size: 1
• Calories: 150
• Total Fat: 11 g
• Saturated Fat: 3 g
• Unsaturated Fat: 7 g
• Trans Fat: 0 g
• Sodium: 283 g
• Total Carbohydrate: 10 g
• Dietary Fiber: 2 g
• Total Sugars: 1 g
• Protein: 5 g