This chickpea cream sauce recipe is easy to make and delicious tossed with pasta. It’s oil free, dairy free, and vegan. Give it a try if you’re looking for plant-based dinner ideas, like these vegan black bean enchiladas, which are another tasty option.
Ingredients and Substitutions
I like to use canned chickpeas when making this dairy-free cream sauce, but you can substitute cooked dried chickpeas if you prefer. You can also substitute any other type of bean or legume you like.
Nutritional yeast adds a hint of cheesy flavor to this sauce. It’s often used in creamy plant-based recipes and can be found at health food stores, or you can order it online. You can omit it if necessary.
You can use any type of unsweetened plant-based milk you like in this sauce. I went with soy milk this time.
Ground nutmeg adds a subtle warm, cozy flavor to this sauce. You can omit it if you prefer.
How to Make Chickpea Cream Sauce
Add the chickpeas, unsweetened plant-based milk, nutritional yeast, salt, garlic powder, pepper, and nutmeg to a blender. Blend until smooth.
Heat on the stovetop or in the microwave to your desired temperature, then toss with cooked pasta (this recipe makes enough sauce for four servings of pasta), or use in other dishes where a cream sauce works well.
Chickpea Cream Sauce Recipe
Equipment
- Blender
Ingredients
- 2 cups rinsed and drained canned chickpeas (or cooked dried chickpeas)
- 1 cup unsweetened plant-based milk
- 1/3 cup nutritional yeast
- 3/4 teaspoon salt
- 1/4 teaspoon garlic powder
- 1/8 teaspoon black pepper
- 1/8 teaspoon ground nutmeg (optional)
Instructions
- Add 2 cups rinsed and drained canned chickpeas, 1 cup unsweetened plant-based milk, 1/3 cup nutritional yeast, 3/4 teaspoon salt, 1/4 teaspoon garlic powder, 1/8 teaspoon black pepper, and 1/8 teaspoon ground nutmeg to a blender.
- Blend until smooth.
- Heat on the stovetop or in the microwave to your desired temperature, then toss with cooked pasta (this recipe makes enough sauce for four servings of pasta), or use in other dishes where a cream sauce works well.
Notes
-
Store in an airtight container in the fridge for up to three days.
Nutrition
Did You Try This Recipe?
Let me know how it turned out in the comments!
