Chickpea Cream Sauce Recipe
This chickpea cream sauce recipe is easy to make and nutritious. This oil-free, dairy-free, vegan sauce is delicious tossed with pasta.
Servings: 4
Calories: 169.4kcal
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
Calories: 169.4kcal | Carbohydrates: 25.3g | Protein: 10.9g | Fat: 3.3g | Saturated Fat: 0.4g | Polyunsaturated Fat: 1.6g | Monounsaturated Fat: 0.7g | Sodium: 464.4mg | Potassium: 388.2mg | Fiber: 7.5g | Sugar: 4.2g | Vitamin A: 148.3IU | Vitamin C: 1.1mg | Calcium: 116.3mg | Iron: 2.9mg