This super simple savory sauce goes great cold over salads, wraps or heated and poured over whole-grain pasta, tubers or grains.  While working on recipes I decided to make a snack using this white savory cream to accent these sauteed polenta slices.  Plated over marinara sauce with fresh garden herbs, topped with a cream made from white beans, fresh garlic, lemon juice and herbs topped with raw micro purple basil leaves, celery leaves, microgreens, spinach, knotted thin strips of red cabbage, grated carrots & thinly sliced radish.

RECIPE
1 15oz can no-salt-added northern white beans
3 garlic cloves
2 Tbsp lemon juice (1 lemon)
6 Tbsp Aquafaba (Bean liquid)

Drain the beans but reserve the aquafaba (Bean liquid).

In a blender, combine all the ingredients.  Blend until smooth.

Once the sauce is done, manually whisk in:
1 tsp dried basil
1 tsp dried oregano

This recipe works as a perfect accompaniment to hot foods or served cold over salads.

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