Saffron Cream Sauce Vegan Recipe

 This is an idea I had to accompany my tofu/black bean non-meatballs.

Saffron is touted as such an expensive ingredient, but it really isn't when you shop online. Also, very little is required for big flavor. 

It's a unique taste that's cravable enough to justify a few extra dollars spent. 

I just wanted to do a simple, quick sauce that would be really pungent with saffron. 

It literally took minutes from start to finish, yet it's packed with flavor. 

1 pinch saffron threads
1/2 cup plant milk
1 1/2 tsps flour
1 tbl olive oil
1 tsp spicy mustard
1 clove garlic, smashed, minced
A few slivers of jalapeno or long hot pepper
2 tsps salt

Recipe Instructions
Add the plant milk, garlic, pepper, mustard, salt and saffron to a small microwave safe container. 

Microwave loosely covered for1 minute. Whisk to emulsify. 

In a small sauce pot make your roux using the oil and flour.

Heat the oil then whisk in the flour. Continue whisking over medium heat until you have a golden paste. Add your plant milk mixture. Whisk over low heat until it thickens. 

If you want to be fancy you can pass the sauce through a strainer to remove the pieces of garlic and pepper. 


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