Divine Creamy Garlic Sauce for Pasta or even Salad Dressing
1 cup coconut milk (I use So Delicious, Original)
1 cup water
1/2 cup sunflower seeds (you could also use nuts or tofu)
2 tablespoons vegan margarine (I use Earth Balance)
1/4 yellow onion
4 cloves garlic
1 tablespoon garlic paste
1 vegetable bouillon cube
1 not-chick-n bouillon cube
1/4 cup nutritional yeast
2 tablespoons ground flax
2 tablespoons chopped parsley, or to taste
1 tablespoon liquid aminos or soy sauce, to taste
salt, to taste
pepper, to taste
1. In a blender, place coconut milk, water, sunflower seeds, margarine, onion, garlic, garlic paste, vegetable bouillon cube, and not-chik-n bouillon cube; process until creamy.
2. Transfer to medium saucepan over medium-high heat; cook until it starts to bubble and boil.
3. Add nutritional yeast, ground flax seed, parsley, aminos, salt, and pepper; whisk until it thickens, 2 to 4 minutes.
Add as a creamy sauce to pasta or whatever! I found that left over sauce can also make an awesome salad dressing! delicious.
Source of recipe: This recipe was inspired by vegweb user avianrights' "Amazing Creamy Chick'ny Sauce for Anything!" - http://vegweb.com/index.php?topic=12058.0I started to put leave my edits to this recipe in the comments, but I had edited it so much that I thought it warranted its own listing.
SO HOW'D IT GO?
This sauce is amazing. I'm a vegan who pines for a good cream sauce, and this hits the spot. I'm using it next on a potato/onion/garlic pizza. It makes a nice quantity to enjoy some now and some later. Due to the state of my kitchen, I used marjoram instead of parsley, oil instead of margarine, extra garlic instead of garlic paste, and two veggie bullion instead of one "chicken" and it was quite creamy and super tasty. I didn't even add any extra salt and pepper. Super duper recipe. Totally worth the hassle of washing the blender. Thanks!