If you like goat cheese, you’ll love this simple sauce.
Yield: 1½ cups
Time: 10-20 minutes
- skillet or small saucepan
- wooden spoon
- ¾ c soft vegan goat cheese, such as chèvre or feta
- 1 c soy milk or vegetable stock
- 1 garlic clove, smashed
- 2 t minced rosemary, basil, or thyme
- ½ t salt
Mash the cheese into the liquid and stir in the garlic.
Heat over medium heat, stirring regularly, until cheese melts and the liquid simmers.
Cook the sauce for 5-15 minutes – the longer you cook, the thicker it will be.
Season with minced herbs and pepper and serve immediately.
For a richer sauce, you can add a spoonful or two of cashew cream.
This sauce goes well with vegetables – particularly eggplant – and pasta.
For a colorful variation, try topping the sauce with some julienned sun-dried tomatoes or roasted red peppers.
Adapted from Vegetarian Cooking for Everyone (read my review).