Imported from TikTok
Vegan Spinach Sauce
A bright, creamy green pasta sauce made with fresh spinach, basil, light coconut milk, vegetable stock, garlic, and nutritional yeast. The sauce freezes well in 10 individual portions for easy meal prep.
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Ingredients
- 800 g Fresh spinach (Rinsed)
- 420 ml Light coconut milk
- 840 ml Vegetable stock
- 1 large handful Fresh basil (Rinsed; approximately 25 g)
- 8 cloves Garlic
- 45 g Cornstarch or potato starch (Use either cornstarch or potato starch)
- 30 g Nutritional yeast
- 2 tsp Onion powder
- 1.5 tsp Salt
- Freshly ground black pepper (To taste)
- Nutmeg (A pinch)
- 2.5 tbsp Lemon juice (Optional; use 2–3 tbsp)
Steps
- 1
Rinse the fresh spinach and basil thoroughly, then drain well. Peel the garlic cloves.
- 2
Add the spinach, basil, garlic, light coconut milk, vegetable stock, cornstarch or potato starch, nutritional yeast, onion powder, salt, black pepper, nutmeg, and optional lemon juice to a high-speed blender.
- 3
Blend on high until the mixture is completely smooth and evenly green, stopping to scrape down the sides if necessary.
- 4
Pour the blended sauce into a large saucepan and place it over medium heat.
- 5
Bring the sauce to a gentle boil, stirring constantly so the starch does not settle or stick to the bottom of the pan.
- 6
As soon as the sauce begins bubbling, reduce the heat to low. Simmer for 2–4 minutes, stirring regularly, until the sauce thickens and becomes creamy.
- 7
Taste the sauce and adjust the salt, black pepper, lemon juice, or other seasonings as desired.
- 8
Let the sauce cool completely before portioning. Cooling it fully helps prevent separation and preserves a smooth texture.
- 9
Divide the sauce into 10 portions of approximately 1 cup (240 ml) each. Freeze the portions in airtight, freezer-safe containers.
Notes
The recipe makes 10 freezer portions of sauce, not complete pasta meals. To serve, thaw or reheat a portion and toss it with freshly boiled pasta. Freeze only after the sauce has cooled completely.
Nutrition per serving
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