Cooking advice
Creamy sauces without dairy: four useful bases
You do not need dairy cream for a silky sauce. Cooked beans, tofu, soaked nuts and sesame paste each bring a distinct texture, so choose according to the dish.
What you need: Cooked white beans or silken tofu; alternatively cashews or tahini, lemon and water.
How to do it
- Blend 200 g cooked white beans with 100–150 ml water, garlic and lemon for a simple pasta sauce.
- For a smooth nut-free option, blend 200 g silken tofu with herbs and seasoning.
- For a richer sauce, soak cashews in hot water, drain and blend finely; consider nut allergies.
- For a quick dressing, whisk two tablespoons tahini with lemon and water. It thickens first, then loosens as you add more liquid.
Common mistake
A thick sauce can seize on hot pasta. Reserve some pasta cooking water to loosen it.
Quick tip
Finish with finely grated lemon zest to lift a rich sauce.