Creamy Garlic Sauce

December 30, 2017

Minimalist Baker has a lot of my favourite recipes. I recently tried this white creamy sauce and I do declare it’s amazing.

The original recipe was with sweet potato noodles. I wasn’t a huge fan, but I use it with other things like pasta, or whatever!


  • 1 cup (120 g) raw cashews
  • 1 whole head garlic (for roasting // see instructions)
  • 2 cloves raw garlic (omit for less garlicky flavor)
  • 4-5 Tbsp (12-15 g) nutritional yeast
  • 1/2 tsp sea salt, plus more for roasting garlic
  • 2 tsp arrowroot starch (or cornstarch) // for thickening
  • 1 1/2 – 2 cups (360-480 ml) unsweetened plain almond or rice milk, + more as needed
  • optional: pinch red pepper flake (omit for less spicy)


  1. Add cashews to a small mixing bowl and cover with very hot water to soak for 1 hour. Then drain thoroughly and set aside (or soak overnight or 6-8 hours in cool water).
  2. Preheat oven to 400 degrees F (204 C) and slice off the very top of your whole head of garlic. Place on a piece of foil, drizzle with oil (optional) and a pinch of salt and loosely wrap. Bake directly on the oven rack for 45 minutes – 1 hour or until fragrant, tender, and slightly golden brown. Then remove from oven to let cool.
  3. Add soaked and drained cashews to a high-speed blender as well as roasted garlic. To extract garlic cloves, squeeze from the base upwards and the softened cloves should easily slide out. Then add remaining ingredients: fresh garlic (omit or reduce if you don’t like a strong garlic flavor), nutritional yeast, salt, arrowroot starch, and 1 1/2 cups (360 ml) almond or rice milk.
  4. Blend on high until creamy and smooth, scraping down sides as needed. Taste and adjust flavor as needed, adding more fresh garlic for zing/kick, nutritional yeast for “cheesiness,” salt for saltiness, or a pinch of red pepper flake (optional) for heat. The sauce should be creamy, smooth, and pourable. If too thick, thin with a bit more almond milk (I used 2 cups (480 ml)).
  5. Transfer sauce to a large, rimmed pan or pot and heat over medium-low heat until it just starts to bubble. Whisk as it heats, as it will thicken. Once bubbling reduce heat to low and simmer to keep warm. The sauce will thicken, so thin with more almond or rice milk as needed.

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