This week’s motto: wash your blender.
Sometimes, you take your first crack at homemade almond milk, and after two days of soaking the almonds, and then blending and straining them to perfection, you detect a slight garlicky undertone at first sip. You realize the last thing you made in that blender was delicious potato hummus and maybe missed a spot in the scrubbing afterwards. So smoothie dreams take a back seat to sauce dreams… I don’t hate it.
Still, wash your blender.
It’s probably narrow-minded to resign this simple, warming, garlic sauce to pasta—especially since re: the rules of this month’s Whole30 challenge, I’m not technically eating pasta at all. You could put it on LOTS of stuff. I served it up with roasted spaghetti squash and broccoli, and homemade, ethically raised, hormone-free pork meatballs… My lunches this week are THE BOMB.
Yes I understand the ridiculousness of vegan pasta sauce with meatballs. IT’S MY LIFE OKAY? The Whole30 made me do it.
Creamy Vegan Garlic Pasta Sauce
(Adapted from The Minimalist Baker)
Makes approximately 1 1/2 cups sauce
1 tbsp. extra virgin olive oil
1/2 onion, finely chopped
4 cloves garlic, crushed or minced
2-3 tbsp arrowroot flour (use something else, but this makes it Whole30 compliant)
1 1/4 cup unsweetened, plain almond milk
1. Add olive oil, onions, and garlic in a medium saucepan, and sautee over medium-low heat until soft and fragrant.
2. Whisk in 2 tbsp. arrowroot flour. It will get clumpy, but don’t worry, just keep whisking!
3. Over low heat, slowly stream in the almond milk, whisking until the flour is no longer clumpy. Turn up the heat to medium, whisking the sauce until it begins to thicken to your desired consistency.
Note: If it doesn’t feel thick enough, whisk in the last tablespoon of arrowroot. If sauce becomes too *thick*, add in a splash of almond milk, veggie stock, or water to loosen the texture.
4. Arrowroot has a tendency to turn things into a bit of a gelatinous mass (yum!) so when you’re happy with the thickness, remove the sauce from heat, scrape into a blender, and let it run until the sauce has reached a velvety smoothness. Add salt and pepper to taste and blend again.
5. Serve over spaghetti squash or your noodle of choice, with roasted vegetables and maybe a little vegan parm on top if you want to get fancy! Recipe easily doubles for company or for when you want extra.
P.S. Don’t forget to wash your blender after this, yes, AGAIN.