Every now and again I come across something so good I want to use it on everything. I usually only cook a recipe once or twice before moving on to another culinary delight.This is how the cooking ninja skills grow. This dairy-free Garlic Cream Sauce is just so fantastic and indulgent to forget about though!
I’m sharing the recipe for just the sauce below. It can become a permanent fixture on your meals. Toss it with a skillet of ground beef, plantain and kale. Drizzle it over tender roasted carrots, mixed it with zucchini noodles and shrimp, and toss it with steamed broccoli which is totally reminiscent of broccoli with cheese sauce.
The best part of this creamy, flavorful sauce is that it’s made of great for you veggies! If you’re stumped on where to find truffle salt, amazon will usually come through.
If you’re looking for a lower carb option, you can try making this recipe with cauliflower in place of the sweet potato but it may not be as creamy. I would add just a half cup of coconut milk at first and then determine if the cauliflower sauce needs more liquid.
PREP TIME - 10 MINS COOK TIME - 15 MINS TOTAL TIME - 25 MINS
Serves: 1½ cups
Here's What You Need...
1 tbsp avocado oil
1 cup diced yellow onion
5 cloves garlic
1 cup coconut milk or cream
2 cups peeled and chopped white sweet potato
½ tsp apple cider vinegar
½ tsp truffle salt
1 tsp gelatin powder
Heat avocado oil in a medium pot over medium heat. Add onion to pot and saute for 4 minutes or until lightly browned. Add garlic and sauté for 60 seconds until fragrant ensuring you do not burn it.
Add coconut milk to pot and bring to a boil. Add sweet potatoes and cook until tender, about 8 minutes.
Transfer contents of pot to a blender with apple cider vinegar and truffle salt. Blend until pureed and silky smooth. Stir in gelatin powder until well combined.