This recipe is another exploration of creating vegan sauces using almond milk and beans.
I've sort of spoiled myself with so many different sauces that now, if I don't have one, I feel like the meal is missing something.
So I came up with another.
This one is pretty hot and spicy. But that's how I prefer my sauces.
Recipe Ingredients
1 cup almond milk
2 tbls sriracha
1/2 cup kidney beans
2 tbls olive oil
6 cloves garlic
1 jalapeno
1 serrano
1 habanero
2 guajillo
1 tbl salt
1 tsp black pepper
2 tsps dry oregano
Recipe Instructions
In a medium sauce pot over medium heat toast the chiles with the salt for 5 minutes.
Add the oil, garlic, black pepper and oregano.
Continue to cook over medium heat for 5 more minutes, stirring often.
Pour in the almond milk and sriracha. Lower the heat to medium low. Simmer uncovered for 5 minutes.
Remove the guajillo.
Add the mixture to a blender. Puree until smooth.
This post first appeared on Vegetarian Cooking Meatless Cooking Vegan & Vegeta, please read the originial post: here