This dairy free garlic cream sauce is so versatile and adds a boost of flavor to any dish. A sauce guaranteed to get everyone at the table to eat their veggies!
This garlic cream sauce is creamy, delicious and dairy free. And it doesn't even taste like coconut!
Over the years, I've discovered that the rule of thumb with coconut is that if you use something that has a stronger flavor than the coconut, you don't taste the coconut. There's not a lot of ingredients out there that can accomplish that feat, but garlic is definitely one of them.
I use garlic all the time. I put it in almost everything. Sometimes a lot, sometimes a little. Because I use it so often, and I'm usually short on time, I use the minced garlic that comes in a jar.
You can buy it typically in the produce section (which has always puzzled me, but whatev), and keep it in the fridge for easy use.
Sometimes, though, you need true, fresh, garlic. Jarred garlic is great when garlic isn't the star of the show, but for this garlic cream sauce, it is definitely the star. So, no jarred garlic here. Only fresh, whole cloves, all pungent and up in your face. Yes, please.
Now, let me just tell you how easy this garlic cream sauce is to make. Seriously. It's stupid-easy. And stupid-good. You gotta be a garlic lover though. For all my garlic lovers, read on!
How to make garlic cream sauce
You can make it while dinner is cooking, or while you're prepping something else, and it's almost completely hands-off, which makes it worth its weight in gold.
(Clearly I place a lot of value in things that I don't have to babysit in the kitchen, eh?)
All you're going to do is melt the grass-fed butter or ghee, drop in your chunks of shallots and garlic cloves, and let them simmer on a low heat until they get soft. You don't need to watch it - go work on whatever else needs your attention in the kitchen, and come check on themin about 10 minutes.
Once they're all tender and buttery, you're just going to add the coconut cream from the can to the pot and allow it to heat up and melt.
(If you're not sure how to get this, it's just the "cream on top" when a can of coconut milk has separated in the fridge. You can also use a small can of coconut cream if you have that instead! There's a full guide to dairy alternatives here.)
To get the coconut milk to separate, just stick the can in the fridge for at least an hour (I just store one in there to always have it) and then when you open it, the cream and water will have separated.
Reserve the coconut water for a smoothie or other use, and put the coconut cream in the pot.
Once it heats up and gets smooth, remove the pot from the heat. Use your immersion blender (most essential kitchen tool ever, second only to the food processor) to blend everything up until you have a smooth and creamy sauce.
How to store the sauce
This garlic cream sauce can be stored in a jar in the fridge for a couple of weeks. Oh, and did I mention it can go on pretty much anything?
So far I've used it on a sausage, pepper and onion mixture, on potatoes, on fish…literally anything that benefits from garlic or from sauce is game. So, yeah, basicallyeverything.
Looking for other sauces? Check out my recipes for ranch dressing, teriyaki sauce, and green goddess copycat - 3 reader favorites!
Recipe
Garlic Cream Sauce
Yield: 10 servings
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
This garlic cream sauce is so versatile and adds a boost of flavor to any dish! Ready in just 20 minutes, its the perfect addition to a weeknight meal.
Ingredients
- 2 Tablespoons grassfed butter or ghee
- 1 shallot, sliced
- 6-8 cloves garlic
- 1 can coconut milk, cream only
- pinch salt
Instructions
- In a small saucepan over medium heat, melt the butter or ghee.
- Reduce the heat to medium-low and add the shallots and garlic.
- Allow to simmer for 10-15 minutes or until tender.
- With the separated can of coconut milk, use only the cream. Reserve the water for another use. Add the cream and the pinch of salt to the pot.
- Stir until melted and smooth, then remove from heat.
- Use an immersion blender to blend everything together until a smooth consistency is achieved and no chunks of shallot or garlic remain.
- Store in a sealed jar or container in fridge for up to 2 weeks.
Notes
- The amount of garlic used in this recipe will greatly affect the intensity of the garlic flavor! If you are a big fan of garlic, then you may want to add more cloves to make it stronger. If you like a milder garlic flavor, you may want to add less.
- If sauce is too thick for your liking, add a tablespoon of the reserved coconut water to thin it out if needed.
- For the dairy free version, use ghee.
Nutrition Information:
Yield: 10Serving Size: 10 servings
Amount Per Serving:Calories: 106Saturated Fat: 9gCholesterol: 8mgSodium: 6mgCarbohydrates: 2gFiber: 1gSugar: 1gProtein: 1g
