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!

3.0 from 2 reviews
Garlic Cream Sauce
Prep time
Cook time
Total time
Serves: 1½ cups
  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.


    • Alison McLean says

      Could you please tell me the ingredients in grams? Ive attempted to convert but there is no decisive
      information on the internet. 1 cup of sweet potato for example ranges from 133g to 150g
      My sauce is way too thick and there is no gelatin in it!
      Kind Regards

    • Sharon van de Beek says

      Do you know how long I can keep this sauce in the fridge?
      Thank you in advance…..:-)

    • Kristi says

      Are the sweet potatoes cooked first or do you add them in raw?

  • Ann Beaulieu says


    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.


    • 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.

  • 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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  • Lisa says

    Love your recipes! Do you mince the garlic before adding it to the pot or leave the cloves whole? Thank you!

  • Donna Lighty says

    Delicious! Who would have thought! Thank you!

  • Karen says

    The garlic cream sauce and the dish it is topping looks delicious! What is it and where can I find the recipe?

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  • Kendra says

    I’ve never heard of truffle salt. Can I substitute pink salt which is what I have on hand?

    • Mickey Trescott says

      Hi Kendra! Truffle salt is very flavorful, you can definitely substitute pink salt but you will be missing the truffle flavor. I say go for it, but if you get a chance to get your hands on some truffle salt, it will be fun to add to your flavor collection!

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