Nut Free Creamy Sauce
Today sees the start of ‘free from’ week on the MoFo and the challenge was to make a nut free creamy dish. This recipe is for when you need a creamy, cheesy sauce for pasta but have to avoid the cashew nuts that are often used. I used this sauce for the mac and cheese I posted about earlier in the week.
Because this is nut free, it is also easy to make in a food processor. You might find, depending on the strength of the processor, you need to process for a while to make sure the sauce is smooth. If you do have a high speed blender then it will only take a few seconds or so to reach peak smoothness.
Into the processor or blender put the following:
1-2 cups of nut free milk – depends whether you need a runny or thick sauce. I used unsweetened oat milk
1 can of white beans such as cannellini, drained
1/2 cup nutritional yeast – you can also add more if you want to increase the cheesiness
1-3 tablespoons of porridge oats – once again the amount depends on the what consistency you want the sauce. You can also make the sauce gluten free by using gluten free oats
1 teaspoon each of onion and garlic powders – you may need to increase these if you are using the larger amount of milk
1 tablespoon cornflour – once again you made need to adjust this for the desired consistency
1-2 tablespoons miso – the amount of miso depends on the strength of the brand used and how much of that cheesy, umami flavour you need. Soya free miso is also available if needed
Blend until really smooth. You can make this in advance and keep overnight in the fridge. It will thicken so you may need to thin out with a little extra milk before using.