Vegan Garlic Sauce

• Vegan
• Gluten free

• Produce

  • 10 medium cloves 1 head garlic
  • 3 Shallots (100 g, medium

• Refrigerated

  • 2 cups Non-dairy milk

• Condiments

  • 2 tsp Lemon juice

• Baking & Spices

  • 1 Pepper
  • 3/4 tsp Salt

• Nuts & Seeds

  • 1 cup Sunflower seeds

Found on win-winfood.com

Description

Ingredients

• optional: 1 tablespoon olive or coconut oil
• 3 medium shallots (100 g), diced
• 1 head garlic (about medium 10 cloves), finely chopped
• 1 cup (130 g) hulled sunflower seeds, soaked overnight in water
• ¾ teaspoon salt (or more to taste)
• pepper to taste
• 2 cups (480 ml) non-dairy milk of choice
• 2 teaspoons lemon juice (or more to taste)

Directions

• Fry the shallots and garlic (in oil if using) over medium heat until fragrant.
• Transfer to a blender (high-speed such as Vitamix or Blendtec is best but regular should work too).
• Drain and rinse the sunflower seeds and add them to the blender along with the rest of the ingredients.
• Blend until smooth.
• Taste test and adjust the salt, pepper and lemon to your liking. You can also add some more raw garlic for extra heat. If the sauce is too thick for you, you can also add extra milk.
• Use right away on pasta, gnocchi, roasted veggies etc. or transfer to an airtight container and store in the fridge for up to 5 days.