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Day 3 and I know, pasta again, hehe 🙂 But today it’s all about the sauce again. Of course you can also combine the sauce with rice, potatoes or other side dishes. Mixing it with pasta is just the quickest version and you can easily choose your favorite pasta, such as normal pasta, whole wheat, gluten free, etc.!
I already introduced you to two vegan “cheese” sauces on the blog. Today I wanted to share one with you, which is not based on nuts and therefore cheaper than the cashew or almond versions, but still high in protein. I’m curious if you like it 🙂
For the sauce you need:
- 1 can of white beans
- 5 tbsp corn (canned)
- 2 cloves of garlic
- 1 small tablespoon Tahini
- 1/2 cup / 120ml oat milk (about half a cup)
- 1 heaping Tbsp nutritional yeast
- 1 tbsp freshly squeezed lemon juice
- Salt & pepper
Preparation: Blend all ingredients except 1/3 of the white beans in a blender. Quickly heat up the sauce together with the rest of the beans and pour the sauce over boiled pasta or whatever else you like. You can also puree all the beans, but then the sauce becomes a little bit thicker. You can always stretch the sauce with a little more oat milk, spice it up with more nutritional yeast, lemon juice, tahini and / or garlic, and add more herbs if you like. Enjoy cooking! Let me know if you have any questions!
PS: Most of the time I add a large portion of greens to my dishes (super healthy and helps my digestion!). Spinach or rocket would be good here! Or you can add a big portion of micro-greens on top (I make my own with Heimgart – unpaid advertising). As I said, you can spice everything to your taste, e.g. with more salt, herbs or similar!
You can find my other recipes from the 7 days of veganuary recipes here: