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 recipe is one of my favorites! Silk is encouraging people to take their #MeatlessMondayNight challenge this fall, so I figured it’d be a perfect time to share this recipe with you guys.
The obvious use for it is with pasta (spaghetti squash or spirilized veggies work, too!), but my favorite meal with it is roasted veggies and quinoa mixed in a big bowl of almond garlic deliciousness.
- 2 cups unsweetened almond milk (I used Silk
- 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.
- 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.
I love the crunchy texture almonds add to the sauce, but it's just as good without them! Recipe inspired by Minimalist Baker
This conversation is sponsored by Silk. The opinions and text are all mine.