Basic Cream Sauce (Gluten/Dairy/Egg/Soy/Nut-Free)
Enjoy this rich sauce over your pasta, drizzle it on your enchiladas, or use it as a cheese substitute for lasagna. Alternatively, you can serve it chilled as a dip and enjoy it with veggies or chips. Or if you're like me and you just need a quick pick-me-up, grab a spoon and have a couple of bites on their own. It's seriously that good.
1 large rutabaga, peeled and diced (about 2 cups diced)
1 large sweet potato, diced (about 3 cups diced) - I use the lighter sweet potatoes; the darker ones will taste just as good, but give you a deeper color to your sauce
1 leek, the white part sliced thin (save the dark green part for another day)
1 13.5 ounce can full-fat canned coconut milk
(Optional) Sea salt and black pepper, to taste
(Optional) Fresh basil or parsley, minced
Mushroom cream sauce: Sauté mushrooms and add them to the sauce after pureeing.
Roasted red pepper cream sauce: Puree roasted red peppers along with everything else.
Pesto cream sauce: Stir in some pesto after pureeing.
Italian cream sauce: Add in sundried tomatoes when pureeing, then stir in diced artichoke hearts.
Cilantro avocado cream sauce: Puree 1/4 avocado and a handful of fresh cilantro with everything else.
Enchilada cream sauce: Add in chopped green chiles, green onions, and fresh cilantro.
Yield: Approximately 3 cups
Find the original recipe at The Daily Dietribe.