OAT MILK SAVORY LIME SAUCE
Oat milk-based creamy lime sauce with garlic, tarragon and basil! Serve over veggies or pasta!
Makes 2-1/2 cups
2 c. ORGANIC OAT PLANT-BASED BEVERAGE by Pacific Foods
1 t. salt
1 t. dry mustard
1 t. dried basil
1 t. dried tarragon
3-4 lg. garlic cloves, fine chop
1/4 c. lime juice – NELLIE & JOE’S FAMOUS KEY LIME brand
1 Beef or Chicken Style bouillon cube – I used MASSEL brand
1 T. extra virgin olive oil
1 T. margarine – I used SMART BALANCE brand
fresh grind black pepper to taste
3 T. cornstarch mixed in cup with 1/3 c. OAT MILK till dissolved
In large saucepan combine all ingredients, except cornstarch liquid.
Turn heat to medium and cook till sauce starts bubbling up, then reduce heat to low and simmer, uncovered, for 15 minutes.
Turn heat up a bit till the soft boil returns.
Pour the liquid cornstarch into the sauce, whisking as you pour, till thickened, then continue to whisk for about 1 minute.
Reduce heat to low again and cook for 10 minutes longer, stirring as needed. Remove from heat.
Use immediately or refrigerate for service later.
The OAT MILK delivers a fine grain texture to the palate due to the oat factor. It’s also sweet. The sweet component, however, didn’t interfere with the savory part of the sauce.
Traditional cream sauces made from animal milk don’t produce that fine grain brush on the palate. At first I didn’t think it would work, when I tasted the sauce alone, since I prefer ultra creamy all the way through, but then again, who sits down to a meal of cream sauce in a bowl all by itself?
However, after I poured it over the pasta and topping it was developed for, the story changes. As it turns out, the slight grain texture melds perfectly with the grain of the pasta and instead of enveloping it separately as in an animal-based sauce, it enhanced the pasta plus the plant-based meat topping. It was absolutely delicious!
That reminded me not to expect every animal-free product to taste, texture and feel the same on the palate as an animal-based product.
OAT MILK SAVORY LIME SAUCE OVER GREEN SPAGHETTI AND SLOPPY SOMETHING
TOMATO CREAM GNOCCHI AND CAULIFLOWER Serves 6
Tomato Lime Oat Milk Sauce Makes 2-1/4 cups
1 c. OAT MILK LIME SAUCE
2, 28 oz. can whole, peeled plum tomatoes – remove seeds by running gently under water, stack and dice (throw away liquid or puree from can plus any liquid seeping from the tomatoes while setting before use)
1/4 c. coarsely chopped fresh cilantro
2 t. jarred minced garlic
1/4 c. GO VEGGIE SHAKER PARMESAN CHEESE
salt and pepper to taste
1 lb. dried gnocchi pasta cooked according to package instructions
12 oz. bag froz. cauliflowers buds, steamed till tender
Place OAT MILK LIME SAUCE in saucepan over low heat and cook till bubbly. Whisk well.
Add tomatoes, cilantro, garlic, veg parmesan cheese, salt and pepper, stirring after each addition.
Continue to cook on low heat for about 15 minutes to completely meld the flavors of the shaker cheese into the sauce, stirring as needed.
Salt and pepper to taste.
Toss with 16 oz. cooked pasta – I used gnocchi, drained and salted and peppered plus 12 oz. bag frozen steamed cauliflower buds, also salted and peppered. Garnish with fresh cilantro.