Garlic Cream Sauce

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It’s not often I become food-obsessed with a particular recipe. I usually only cook a recipe once or twice before moving on to another culinary delight. This dairy-free Garlic Cream Sauce is just too yummy and indulgent to forget about though!

I’m sharing the recipe for just the sauce below. It has graced our meals in many ways over the last month. I tossed it with a skillet of ground beef, plantain and kale (as seen in the photos). We’ve drizzled it over tender roasted carrots, mixed it with zucchini noodles and shrimp, and tossed it with steamed broccoli which is totally reminiscent of broccoli with cheese sauce.

The best part of this creamy, flavorful sauce is that it’s made of veggies! If you’re stumped on where to find truffle salt, I order it online from Wild Foods Co.

If you’re looking for a lower carb option, you can try making this recipe with cauliflower in place of the sweet potato but it may not be as creamy. I would add just a half cup of coconut milk at first and then determine if the cauliflower sauce needs more liquid.

Happy eating!

1.0 from 1 reviews
Garlic Cream Sauce
 
Prep time
Cook time
Total time
 
Author:
Serves: 1½ cups
Ingredients
Instructions
  1. Heat avocado oil in a medium pot over medium heat. Add onion to pot and saute for 4 minutes or until lightly browned. Add garlic and sauté for 60 seconds until fragrant ensuring you do not burn it.
  2. Add coconut milk to pot and bring to a boil. Add sweet potatoes and cook until tender, about 8 minutes.
  3. Transfer contents of pot to a blender with apple cider vinegar and truffle salt. Blend until pureed and silky smooth. Stir in gelatin powder until well combined.

 

About Alaena Haber

Alaena Haber is the recipe creator and blabber, err… blogger, behind Grazed and Enthused, an Autoimmune Protocol diet and lifestyle blog. Alaena initially began blogging in 2014 to re-spark her passion for cooking while on the elimination phase of the Autoimmune Protocol, which she uses to address Hashimoto’s and leaky gut symptoms. Enthused by her rapid health progression, she decided it was time to help others by devoting more (okay, all) of her spare time to the autoimmune community. Alaena has three requirements for her recipes: they must be creative, accessible, and make others excited about nutritional healing. You can find her on Facebook and Instagram where she shares both tiny and victorious moments in her healing journey.

7 comments

  • Ann Beaulieu says

    Hi!

    I live in Québec, Canada and as of yet I have not been able to find white sweet potato anywhere. Could this recipe be done with the orange ones? Of course the colour would change but I am wondering if the taste would be the same.

    Thanks’
    Ann

    • Alaena says

      Hi Ann! Yes it can be done with orange but the color will change dramatically and the taste slightly (orange is sweeter than white flesh sweet potatoes).

    • Fran says

      Ann, oui je sais…. 🙄 Tu peux essayer de les faire bouillir un peu avant pour diminuer le sucre. Change pas vraiment la couleur par contre. Bonne chance! Je suis en plein dedans, on va voir!

  • Joy says

    Thanks for the new recipe! Can’t wait to try it! 😊 If you are having trouble finding sweet potatoes other than the traditional, I suggest trying your Asian groceries or other ethnic markets. Here is a great article all about sweet potatoes. http://www.all-about-sweet-potatoes.com/sweet-potato-varieties.html

  • R says

    This recipe has ONIONS in it, which are prohibited by the AIP diet.

    • Angie Alt says

      Hi R-
      Onions are not prohibited on the AIP diet. You may be confusing it w/ taking a Low FODMAP approach to eating, which helps control SIBO symptoms, but is not a part of the AIP diet.

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