"Creamy" Vegan Keto-Friendly Sauces
LEMON PARSLEY CREAM SAUCE
1 cup macadamia nuts (or creamy nut of choice)
2 cups parsley (or 1 small bunch) * leaves only
3/4 cup water (or to desired consistency)
1/4 cup extra virgin olive oil
1 Tbsp. chickpea miso paste
2 Tbsp. lemon juice (or more to taste) 1 tsp. mustard
2 tsp. onion powder
2 cloves garlic
1/4 tsp. white pepper
himalayan salt to taste
1. In a high speed blender, blend all ingredients except olive oil, until smooth. Drizzle in olive oil through the top as sauce is blending.
2. Serve over roasted veggies, on top of a salad, or anywhere a delicious creamy sauce is needed.
AVOCADO CREAM SAUCE
2 large ripe avocados halved and pitted
1 cup greek yogurt or sour cream
2 large cloves garlic minced
juice from 2 limes about 3-4 tablespoons worth
1/4 - 1/2 teaspoon himilayan salt (or to taste)
1/8 teaspoon freshly cracked black pepper
Place the avocado, yogurt, garlic, and lime juice in the blender. Process until completely smooth. Season with salt and pepper, according to taste. Sauce will keep well in the refrigerator for up to 48 hours, if you can make it last that long. Enjoy!
Delicious over home-made burritos, eggs, burgers and more!