PrintWhite Wine Garlic Sauce
This creamy white sauce is much like an alfredo sauce, but with a more zing due to the garlic and wine. Serve this sauce with your choice of greens or roasted vegetables and pasta.
- Prep Time: 10
- Cook Time: 20
- Total Time: 30 minutes
- Yield: 4 Servings 1x
Ingredients
Scale
- 3 tablespoons olive oil
- 1 onion, chopped
- 4 large cloves garlic, minced
- 1/2 teaspoon sea salt
- 1/2 teaspoon ground black pepper
- 1/8 teaspoon (pinch of) nutmeg
- 1 tsp Dijon mustard
- 1 cup white wine or vermouth
- 4 tablespoon white flour
- 3 cups unsweetened soy milk
- 1 cup roasted cashews
- 4 tablespoons nutritional yeast
- 1 tablespoon lemon juice
- 1 stick vegan butter
Garnish
- Red Pepper Flakes
- Chopped Fresh Parsley
Instructions
- If you don’t have a high speed blender, be sure to soak your cashews for a couple of hours to soften them.
- Cook your pasta until al dente and drain, saving some cooking water. While the pasta is cooking, make the sauce.
- Heat a large skillet over medium heat with olive oil. Once hot, add onion slices and garlic and stir. Make sure garlic gets distributed and reduce heat if garlic starts to brown. You don’t want it to burn.
- Add the salt, pepper, nutmeg and mustard to skillet and stir. Cook until onions are translucent, about 3 minutes. Add the nutritional yeast and wine or vermouth. Simmer for 5 more minutes until wine has reduced by about half.
- While the wine is cooking down, place soy milk and cashews in high speed blender. Blend until very smooth.
- In the skillet, sprinkle flour over onion garlic mixture and, using a wooden spoon, stir to combine with the oil. Keep stirring until the oil is incorporated and you have formed a smooth paste. Cook for a couple of minutes to very slightly brown the flour.
- Slowly begin adding the soy milk cashew mixture. It may be lumpy and that’s okay. No need to rinse blender jar at this point.
- Add the vegan butter to the skillet and stir until melted. Taste and adjust seasonings as needed.
- Transfer sauce to blender jar in batches never filling container more than 1/2 full (or use an immersion blender). Blend until smooth. Return to skillet.
- Cook the sauce until it bubbles. Reduce heat if needed and cook until thickened, stirring frequently.
- If sauce is too thick, add a little more milk or some of your pasta cooking water.
- If wilting tender greens into the sauce, do that now. Continue cooking until greens are wilted or cooked (see note). Pour sauce and greens over plated pasta.
- If using roasted vegetables, plate the pasta. Pour sauce over pasta and top with roasted vegetables. Drizzle a little more sauce over the vegetables.
- Garnish with red pepper flakes and chopped fresh parsley.
Notes
This sauce is great with any type of greens (kale, swiss chard, dandelion greens, collard greens, arugula, spinach, radish greens, etc.) Vary the cooking time depending how tender the greens are.
It’s also great with broccoli, cauliflower, brussels sprouts, and asparagus. It is best to roast these vegetables first, add to the pasta, and pour sauce over.
Finally peas and fresh (sauted) mushrooms. What could be more lovely?
https://www.crunchycreamysweet.com/roasted-garlic-cauliflower-alfredo-sauce-recipe-card/