I’m a big believer in the health benefits of a (mostly) plant-based diet. I love fish and eggs, but more often than not, I eat a vegetarian diet without much thought. Meat has just never appealed to me ever since I was a little kid. One thing that I think takes a vegetarian meal from good to OMG is a delicious, flavorful sauce or dressing. And this creamy almond garlic sauce recipe is one of my favorites!
The obvious use for it is with pasta (spaghetti squash or spirilized veggies work, too!), but it’s also great in a stir-fry or Buddha bowl. I love roasting up a big pan of veggies to serve over a quinoa and then drizzling this sauce over everything. Lemony garlicky deliciousness! You can really pick any veggies you want, but broccoli is my favorite with this almond garlic sauce (check out this zoodles & roasted broccoli recipe using the sauce).
- 2 cups unsweetened almond milk
- 1/2 white onion, minced
- 6 cloves garlic, minced
- 4 tbsp all purpose flour*
- 1 tbsp lemon juice
- 1 tsp lemon zest
- 1 tbsp olive oil
- Salt + pepper to taste
- 1/2 cup chopped almonds (optional)**
- Heat the olive oil in a sauce pan on medium-high heat. Add the garlic and onion and sprinkle with a little salt and pepper. Cook, stirring occasionally, until the onion starts to become translucent (about 2-3 minutes).
- Add the flour and lemon zest and mix into a paste.
- Slowly add the lemon juice and almond milk, stirring as you do so that it doesn't separate. Bring the mixture to a simmer (you may have to turn down the heat a little for this) for about 4 minutes.
- Transfer the mixture to a blender (this will help you achieve that rich, creamy texture) and give it a quick blend until smooth. If you own an immersion blender, that's another (easier) option.
- Return it to the sauce pan, stirring in the chopped almond chunks (optional) and letting it simmer for another 3-8 minutes, letting it reduce until you've reached your desired thickness. Stir occasionally as you let it simmer so that it doesn't separate under the heat.
*You can use almond flour as well but it doesn't thicken the sauce as well as all purpose (still tastes just a good though!). **I love the crunchy texture almonds add to the sauce, but it's just as good without them! Recipe inspired by Minimalist Baker
Use this sauce over some roasted veggies and quinoa for a perfect Meatless Monday meal, and then use the leftovers to top some salmon and brown rice the next night! If you’re going to make a big bowl of pasta (like to feed a family of four), I find this recipe as-is makes the perfect amount of sauce. If you want to have considerable leftovers to use throughout the week, I’d recommend doubling the recipe. Store in the refrigerator for a week.