Beyond plant-based dairy substitutes, you can add creaminess with squash, cashews, beans, coconuts ... and a trick using oil and white flour
- Got a culinary dilemma? Email feast@theguardian.com
How can I make a creamy pasta sauce without using dairy?
Hannah, Southport
Come winter, all routes point to pasta. Happily, there are many ways Hannah can pull off a vegan creamy sauce, whether that’s with dairy-free “milk” (oat, nut, soya – never sweetened) or “cream”, cashews, white beans, root veg or coconut milk. It all depends on what she’s looking for, says Stephen Flynn, one half of plant-based empire The Happy Pear.
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