Vegan Garlic Ginger Cream Sauce

Total time20 min

Prep time8 min

Cook time12 min

5.0

(22)

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Ingredients

4 servings

1 tbsp unsalted butter
Chef's tip
Use a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one.
3 cloves garlic, finely minced
1 tbsp fresh ginger, finely grated
1 cup heavy cream
Chef's tip
Use unsweetened dairy-free heavy cream in cooked sauces, soups, and ganache. For whipped uses, choose a product labeled whippable.
¼ cup chicken broth
Chef's tip
Use the same amount of low-sodium vegetable broth. The dish will be a little lighter in flavor than with chicken broth.
1 tsp apple cider vinegar
¼ tsp salt, or to taste
1 tbsp fresh flat-leaf parsley, finely chopped (optional)

Instructions

1
Melt the butter in a small saucepan over medium-low heat until foamy and just beginning to subside.
2
Add the garlic and ginger and cook, stirring constantly, until fragrant and softened but not browned, about 1 to 2 minutes. Watch closely — minced garlic can color quickly at this stage.

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