Move over, red sauce! Roasted fennel, cherry tomatoes, and arugula in warm almond cream is here!
9.75 times out of 10, we choose red sauce; red typically wins. Red sauce is simple, versatile, and it keeps well. Our thoughts about cream sauce hovered around gloopy, thick, and heavy. Then, this sauce came into our kitchen. It’s fantastic because it’s super light, refreshing, and silky.
Yes, this is sauce is delicious; yes, it’s also vegan. No milk, no cream, and no cheese for the win. If you haven’t jumped on the plant based train, now is the time! We love Kite Hill, and use their almond based yogurt any time we need a “creamy” ingredient. It really does such a great job. They have flavored yogurts, which are wonderful, but we usually stick with plain for more versatility. They also make some amazing almond “cheese” spread! (Full disclosure: we completely fooled the non-plant-based parents with their chive spread, and they were floored! They loved it, and couldn’t believe it wasn’t dairy based cream cheese.)
We used fresh ramen noodles from nona lim, because we love the wonderful texture, and you can’t beat two minutes worth of cook time. But, feel free to use your favorite type/shape.
So, you already know there is no dairy in this velvety sauce. Better yet, there is only 1 teaspoon of oil! For an “almost” guilt-free comforting night, it doesn’t get much better. If you want to make it even more healthy, nix roasting the fennel, and cook them in a tiny bit of water instead. Plus, you can always choose veggie noodles as your pasta.