Low Sodium Coconut Alabama White Sauce

Total time40 min

Prep time10 min

Cook time0 min

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Ingredients

8 servings

1 can (13.5 oz) full-fat coconut milk, refrigerated overnight
Thai Kitchen Unsweetened Coconut Milk - 13.66 Fl. Oz.Goya Coconut Milk 13.5oz Thai Kitchen Organic Unsweetened Coconut Milk - 13.66 Fl. Oz.Native Forest Unsweetened Organic Classic Coconut Milk 13.5 fl oz A Taste of Thai Coconut Milk 13.5 Oz
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3 tbsp apple cider vinegar
1 tbsp fresh lemon juice
1 tsp prepared horseradish (aip-compliant, no additives)
½ tsp garlic powder
½ tsp onion powder
¼ tsp ground turmeric
¼ tsp ground ginger
½ tsp fine sea salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
1 tsp honey

Instructions

1
Open the refrigerated can of coconut milk and scoop the thick, solidified cream from the top into a medium bowl, leaving the watery liquid behind. You should have about 1/2 to 2/3 cup of thick cream.
2
Add the apple cider vinegar, lemon juice, prepared horseradish, garlic powder, onion powder, turmeric, ginger, salt, and honey to the bowl.

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