Indulge in a sumptuous vegan Alfredo sauce, crafted with nutty almond milk and aromatic herbs. Elevate your pasta or rice dishes with this creamy delight, balancing sweet and sour notes for a truly tantalizing experience.
Step 1
Heat olive oil in a large skillet over medium heat. Add minced garlic and sauté for 2 minutes until fragrant.
Step 2
Stir in the whole wheat flour, whisking until well combined. Cook for an additional 2 minutes.
Step 3
Gradually pour in the almond milk, stirring continuously until the mixture becomes smooth and thickened.
Step 4
Bring the sauce to a gentle boil, then reduce the heat. Add chopped basil, parsley, sage, and nutmeg, stirring to incorporate.
Step 5
Allow the sauce to simmer for 5 minutes, allowing the flavors to meld together.
Step 6
Season the sauce with sea salt and freshly ground black pepper, adjusting to taste preferences.
Step 7
Serve the creamy Alfredo sauce generously over pasta or rice dishes.
Experiment with alternatives like ghee or hemp, seed, or nut oils instead of olive oil. Enhance the flavor with lemon juice or red chili flakes. Sage, thyme, oregano, and tarragon make excellent additions.
Opt for coconut oil in place of olive oil. Explore flavor variations with saffron, mint, or dill.
Substitute olive oil with sunflower or almond oils. Introduce additional herbs, particularly those with heat, for a personalized touch.
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