A creamy, herby, winey, vegan sauce.
Yield: about a cup
Time: 15 minutes
- small saucepan
- wooden spoon
- 1 T olive oil
- 1 small shallot, thinly sliced
- ¼ t salt
- 2 cloves garlic, thinly sliced
- 1 c vegetable stock
- ½ c dry white wine
- 2 T cashew cream
- 2 t fresh thyme
- 2 t fresh marjoram or rosemary, minced
Heat the oil, add shallot and salt, and sauté for 2 minutes, until softened. Add garlic and sauté another 30 seconds.
Add in stock and wine, bring to a boil, lower heat, and simmer for 5 minutes.
Stir in the cream and continue simmering until slightly thickened, 2-3 minutes.
Remove from heat and stir in herbs and pepper.
Herby wine sauce is delicious with pan-fried seitan and oven-fried tofu.
Adapted from the recipe for "White wine herb sauce" in Alicia C. Simpson’s Quick and Easy Vegan Celebrations (read my review).
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