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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.
- 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.
- Add coconut milk to pot and bring to a boil. Add sweet potatoes and cook until tender, about 8 minutes.
- 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.