Looking for a fantastic lemon cream sauce, that's also vegan? Look no further, this is it! This Vegan Lemon Cream Sauce recipe uses coconut milk for the creaminess, white wine to bring the acidity and the French influence, and lots of lemon flavor to make it the perfect accompaniment to vegan seafood style dishes. And, it's also low-FODMAP in single serving sizes! I use this sauce with my Vegan Crab Cakes, for a sophisticated garnish.
I searched high and low for a vegan cream sauce recipe that didn't include cashews (high FODMAP), shallots, or garlic and I even tried to veganize a dairy recipe complete with my own kitchen disaster! I was reducing white wine in a small saucepan with concentrated heat at the bottom of the pan and enough depth of wine that the alcohol vapors built up in the bottom of the pan and created a sudden volcano-like explosion all over my kitchen! A little nervous to try again, I did some research to figure out the issue, started again with a lesser amount of alcohol, diluted with some vinegar, and that did the trick! No explosions. I recommend using a regular sized saucepan so that the liquids are spread rather thin across the bottom, plus the use of vinegar, per my recipe here.
Not only did I eventually develop a recipe that avoids disaster, but it turned out better than I could have imagined! I'm not the biggest fan of coconut, but can barely tell there is coconut in this. The wine, vinegar, and lemon overpower it, limiting the coconut to do its job and contribute its creamy texture, which is a must. It's perhaps the best vegan cream sauce I've ever had! I made this specifically to go with my vegan crab cakes, but I look forward to trying it mixed with pasta or zoodles!
This post may contain affiliate links. Please read my disclosure and privacy policy.
Comments