Vegan Garlic White Sauce

• 份量: 2 servings
• 活動時間: 5 minutes
• 總時間: 15 minutes

食材

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

步驟

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.

營養

• 每份大小: 1
• 卡路里: 150
• 總脂肪: 11 g
• 飽和脂肪: 3 g
• 不飽和脂肪: 7 g
• 反式脂肪: 0 g
• 鈉: 283 g
• 總碳水化合物: 10 g
• 膳食纖維: 2 g
• 總糖: 1 g
• 蛋白質: 5 g