Roasted Garlic Sauce
Easy roasted vegan garlic sauce that tastes fabulous on almost anything, especially on pasta! This plant-based sauce is creamy and simultaneously dairy-free due to the ingenuous usage of potatoes. Potatoes are an amazing source of potassium, vitamin C, and vitamin B-6.
Ingredients
- 2-3 russet potatoes, large
- 4 garlic bulbs, roasted
- 1/2+ cup water
- 1 tablespoon olive oil
- 2 tablespoons nutritional yeast
- 1/2 teaspoon ground black pepper
- 1/4 teaspoon Himalayan salt
- 1/8 teaspoon ground cayenne pepper
Instructions
- Peel potatoes, cut into cubes and place into medium-sized pot.
- Add water to pot until potatoes are covered and cook until they are tender.
- Drain and let cool for roughly 15 minutes.
- Add potatoes, roasted garlic and a 1/2 cup of water (feel free to use the water that the potatoes were cooked in) to food processor and blend until nice and creamy.
- Pour mixture into a sauce pan and add in remaining ingredients.
- Serve over pasta!
Notes
Please read through the above blog post for helpful tips & tricks!
Nutrition
Calories: 173kcal, Carbohydrates: 28g, Protein: 6g, Fat: 5g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Sodium: 203mg, Potassium: 698mg, Fiber: 3g, Sugar: 1g, Vitamin A: 38IU, Vitamin C: 8mg, Calcium: 21mg, Iron: 2mg