This innovative Vegan No-Fat Wine-Cream Sauce transforms humble butter beans into a silky, luxurious base that mimics the texture of heavy cream. By blending the cooked beans until perfectly smooth and combining them with a splash of white wine and plant-based milk, you achieve a sophisticated, velvety consistency. The arrowroot ensures a glossy finish that clings beautifully to pasta, roasted vegetables, or tofu. It is an excellent low-fat alternative for those missing dairy richness, offering a mild, comforting flavor profile with a subtle acidity from the wine. Perfect for weeknight dinners or elegant vegan gatherings, this sauce adds depth and elegance to simple dishes without any animal products.
Vegan No-Fat Wine-Cream Sauce
Description
This innovative Vegan No-Fat Wine-Cream Sauce transforms humble butter beans into a silky, luxurious base that mimics the texture of heavy cream. By blending the cooked beans until perfectly smooth and combining them with a splash of white wine and plant-based milk, you achieve a sophisticated, velvety consistency. The arrowroot ensures a glossy finish that clings beautifully to pasta, roasted vegetables, or tofu. It is an excellent low-fat alternative for those missing dairy richness, offering a mild, comforting flavor profile with a subtle acidity from the wine. Perfect for weeknight dinners or elegant vegan gatherings, this sauce adds depth and elegance to simple dishes without any animal products.Ingredients
Directions
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Place the cooked hot butter beans and 1/4 cup of white wine into a blender or food processor.
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Blend until the mixture is completely smooth and creamy, with no visible bean chunks.
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In a saucepan over medium heat, add the 2 tablespoons of white wine to deglaze the pan if you have previously sautéed aromatics or vegetables.
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Allow the wine to reduce slightly for a few seconds to cook off the raw alcohol flavor.
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Pour in the 4 cups of rice or soy milk and bring the mixture to a hard simmer, stirring occasionally.
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Once simmering, stir in the blended bean mixture. The sauce will begin to thicken almost immediately.
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Mix the arrowroot with a small amount of cold water to create a slurry (if not already mixed) and add it to the sauce to complete the thickening process.
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Simmer gently for another 1-2 minutes until the sauce reaches your desired consistency, stirring constantly to prevent sticking.
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Taste and adjust seasoning with salt and pepper if desired.
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Return any previously sautéed vegetables or proteins to the pan and toss to coat with the sauce, heating through before serving.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 430.2kcal
- % Daily Value *
- Total Fat 48.6g75%
- Saturated Fat 30.6g153%
- Cholesterol 129.0mg43%
- Sodium 385.8mg17%
- Total Carbohydrate 0.1g1%
- Dietary Fiber 0.0g0%
- Sugars 0.1g
- Protein 0.5g1%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
