Vegan Turmeric Cream Sauce
If I've learned anything from all the TV cooking shows that I watch, it's that it's the sauce that brings it all together.
Making vegan sauces can be a challenge. Especially if you're like me and unwilling to use commercial vegan butter.
The reason I don't use it is because it's made from palm oils. Those really aren't good for us. Anything hydrogenated is also not good.
I try to stick with olive oil as my fat.
Also trying to thicken commercial plant milks can be tricky. Various brands and types have a range of stabilizers and emulsifier which can mess with your efforts to thicken them.
While you can thicken cow's milk or cream with only heat and patience, the same is not really true for plant based milks. It might work for soy milk. I haven't tried it.
For a creamy sauce I use a roux. Olive oil and flour thickened into a paste.
The classic roux ratio is 1:1, but plant milk reacts a little differently.
If I'm trying to thicken 1.5-2 cups liquid I'll go with 2.5 tbls flour to 1 tbl oil.
Make sure it turns into a pretty dense paste. If it's too thin add a little more flour.
This sauce is spicy and a little bit sweet.
1 1/2 cups plant milk, unsweetened or original
2 1/2 tbls flour
1 tbl olive oil
1 jalapeno, minced
1 serrano, minced
3 cloves garlic, minced
1 1/2 tsps turmeric
2 tbls nutritional yeast flakes or powder
2 1/2 tsps salt
First sauté your garlic and peppers in a bit of oil for about 5 minutes. Remove from pot into your eventual container.
In the same pot make the roux by heating the oil and then whisking in the flour. Cook until thick. A few minutes. It should be pasty.
Stir in your plant milk. Whisking constantly. Cook over medium high heat until thickened.
Stir in the spices and yeast. Keep whisking over medium heat for 5 more minutes.
Stir in the set aside garlic and peppers. Whisk over medium heat for 5 more minutes.
Cool a few minutes.