Very Hot Vegan Garlic Chile Sauce Recipe
This recipe is another exploration of creating vegan sauces using almond milk and beans.
I've sort of spoiled myself with so many different sauces that now, if I don't have one, I feel like the meal is missing something.
So I came up with another.
This one is pretty hot and spicy. But that's how I prefer my sauces.
1 cup almond milk
2 tbls sriracha
1/2 cup kidney beans
2 tbls olive oil
6 cloves garlic
1 tbl salt
1 tsp black pepper
2 tsps dry oregano
In a medium sauce pot over medium heat toast the chiles with the salt for 5 minutes.
Add the oil, garlic, black pepper and oregano.
Continue to cook over medium heat for 5 more minutes, stirring often.
Pour in the almond milk and sriracha. Lower the heat to medium low. Simmer uncovered for 5 minutes.
Remove the guajillo.
Add the mixture to a blender. Puree until smooth.