Truffle Garlic Sauce
This sauce is incredibly versatile. It makes the perfect creamy base for any ‘white sauce’ application. The truffle oil adds a really lovely depth of flavor and luxurious quality, but just leave it out for a more base-line, versatile white garlic sauce. This sauce is perfect for pizzas, like this cranberry butternut squash pizza, and pasta! Just add your favorite toppings / vegetables / protein source etc, and you have an easy, creamy and delicious meal!
Cashews give this sauce an incredibly indulgent and creamy texture. They are great for using in plant-based sauces because they are fairly neutral in flavor and take on the other flavors present in the recipe. Since they are high in fat, they are a great substitute for a higher fat dairy product like cream.
I like to add some peeled zucchini to the sauce to dilute the caloric density a touch and to add an extra vegetable. It blends up really nicely and is also pretty neutral in flavor. This is especially great for serving picky eaters that don’t like eating vegetables. I can taste a slight difference in flavor when I use the zucchini versus when I don’t, but it’s not a very strong or noticeable flavor, so you can be pretty sneaky with it.
Ultimately the garlic really shines through as the main flavor in the sauce; the nutritional yeast simply gives it a deeper umami flavor without giving it a ‘cheesey’ taste.
Lastly, the sauce will look runny after blending but as it heats up, the flour thickens it to the perfect consistency!
This makes enough for approximately (4) 10” diameter pizzas, or pasta for ~4 people.
Truffle Garlic Cream Sauce
Ingredients
Instructions
- After soaking the cashews, drain them from their soaking liquid.
- Add the cashews to a high powered blender with the rest of the ingredients. Blend until smooth.
- Pour the mixture into a saucepan on medium-low heat and stir until thickened.
