Dairy free High Protein white sauce

I’ve been experimenting in the kitchen again and wanted to create a lactose-free garlicky sauce to accompany some homemade chickpea and soya burger, potatoes and sprouts.

Well, the easiest way of being dairy-free or lactose-free is to skip the milk part entirely and opt for white beans instead.

Ingredients

To make my sauce, I used a tin of Cannellini beans

1 to 2 teaspoons of salt

2 teaspoons sugar

1 to 2 teaspoons of Black pepper

2 large garlic cloves

2 heaped dessert spoons of cornflour

200g water

Method

This is really simple to make but you do need a blender or wand-type blender. I used a Nutri bullet blender.

Empty the beans and their juice into the blender.

Add the garlic, roughly chopped into about 6 pieces

Add half a can (200 ml) water

Optional. I added a tablespoon of Engevita yeast flakes.

Blend until completely smooth.

Now blend the cornflour in a pan with just a tiny bit of your bean sauce, making a paste, then gradually adding in the rest.

This sauce needs to be cooked to take away the bitterness of raw garlic. You will of course be cooking it anyway when you blend in the cornflour.

Heat this gently, stirring more or less constantly, as if it were custard.

Add half of the salt and pepper and cook a little, keep stirring!

Taste it and decide if you want more salt/pepper.

I decided to add some sugar as the garlic can be a little bitter unless you decide to caramelise it first or use cooked garlic instead.

The sugar is optional. You need to taste this as you go along so the quantities are really just a rough guide.

Once it has thickened, and your seasonings are to your taste it is ready to add to whatever you are serving.

A tin of cannellini beans contains approx 28g of protein.