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
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.