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.