1 TBSP ghee (or butter)
3 cloves of garlic, minced
2/3 cup unsweetened coconut milk (regular, not “light”)
1/4 tsp pure salt
1 TBSP lemon juice
- In a small pot, saute garlic in ghee over medium-low heat until lightly golden (about 2 or 3 mins).
- Add coconut milk, salt, & lemon juice. Simmer for about 5 mins.
Done!
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SIDE NOTES:
~ Adapted from The Spunky Coconut Cookbook – A very easy, delicious cream sauce.
~ Pictured above, I tossed this tasty sauce with brown rice pasta, artichoke hearts & basil.
~ Can use a blender if you prefer a perfectly smooth sauce (garlic bits make it a little textured otherwise).
For those avoiding certain foods, this recipe falls into the following categories:
Dairy Free, Gluten Free, Egg Free, Nut Free, Sugar Free, Grain Free, Vegan, Raw
If eating dairy free, substitute coconut oil or olive oil for the ghee.
