Here’s a great vegan alternative to high-calorie, unhealthy white sauces. I’m a big fan of potatoes and sweet potatoes, which have good nutrition and fiber, but some of you may want to go easy on them if you’re watching too many pounds accumulate on your waistline.
So this sauce is made with steamed cauliflower (boiling not recommended!) and cooked chickpeas. It’s very easy to make, delicious, and nice to your pocketbook too!
Cauliflower Chickpea Sauce
1 cup cooked chickpeas (I use raw peas soaked, drained, cooked in slow cooker with seasalt or little seaweed)
1 cup steamed cauliflower
2/3 cup cooked chickpea juice
a little squeezed lemon or lime
1/2 tablespoon nutritional yeast
seasalt, crushed red pepper, turmeric, basil to taste
Blend on high until saucy consistency. I served it warm over whole wheat pasta, but any whole grain pasta or whole grain like quinoa will be yummy.
I want to mention that while I try to economize, I cannot recommend using cheap seasalt like Morton’s “Mediterranean” seasalt made in China. Seasalt should have loads of minerals including iodine and taste not real salty, but have great, not overly processed flavor and texture.
The success of any dish is quality of ingredients and how it’s prepared. You shouldn’t need to use lots of seasonings if it’s made right.
If the sauce is too thick for you, you could add some unsweetened soy, almond or coconut milk for part of the chickpea juice.