A colourful dish conflicting today’s grey sky.
This sauce is based on almond milk and flour; it goes well with carrots and nutritional yeast adds a strong flavour, which rosemary contrasts and enhances at the same time.
Or maybe it’s the other way round.
Quick to make, as the only boring part is cutting carrots, particularly if you’re making a lot of servings.
Nevertheless, I assure you it’s worth the job!
1 carrot, cut into stripes with potato-peeler
3 tablespoons almond milk
2 teaspoon nutritional yeast
1 teaspoon almond flour
½ teaspoon chopped fresh rosemary
Salt and pepper
Cut the carrot into long stripes with the potato-peeler, add salt and put aside in a bowl.
Blend all the other ingredients.
Squeeze the carrot to remove the water.
Mix with the cream.
Garnish with a spring of rosemary and serve immediately.