Creamy Vegan Pesto Sauce

Servings:

Ingredients:

• 1 lb Frozen spinach, thawed
• 1 onion chopped
• 1 clove garlic
• 2 tbsp olive oil
• 3 tbsp flour
• 1 cup Unsweetened Oat Milk
• 0 Few sprigs of fresh basil
• 0 Salt and Pepper to taste

Directions:

1. Thaw the frozen spinach and squeeze out as much excess moisture as possible. Chop the onion, mince the garlic and roughly chop the fresh basil.

2. Heat the olive oil in a large skillet over medium heat. Add the onion and sauté for approximately 5 minutes, until softened and translucent.

3. Add the garlic and cook for another minute, stirring frequently.

4. Sprinkle the flour over the onion mixture and stir to combine. Cook for 1–2 minutes to remove the raw flour taste.

5. Slowly whisk in the unsweetened oat milk, stirring constantly to prevent lumps. Continue cooking until the sauce begins to thicken.

6. Add the thawed spinach and fresh basil. Stir until everything is heated through and well combined. Season with salt and pepper to taste.

7. Transfer the mixture to a blender or food processor and blend until smooth and creamy. If the sauce is too thick, add a little additional oat milk or water until you reach your desired consistency.

8. Return the sauce to the skillet and warm gently over low heat. Taste and adjust seasonings as needed.

9. Toss with your favorite pasta, spread over flatbread or use as a creamy dairy-free sauce for vegetables.

All the lovely green goodness of pesto with a creamy finish, and not a drop of dairy in sight!