Cold weather calls for craving comfort food…at least for me. I was in the mood for a simple grain free filling dinner. I came up with this simple cream sauce that can be used with any vegetable of your choice as a sub. The white wine really gives this dairy free cream sauce a nice depth of flavor and can be thrown together in just a few minutes.

INGREDIENTS:

1 Tbsp olive oil
2 Tbsp unsalted, vegan butter (I like Miyokos)
2 cloves of garlic, minced
1 shallot, minced
1 box cassava orzo, cooked according to package (I like Jovial)
1½ cup almond milk (I like Three Trees)
½ cup dry white wine
1 cup organic, petite peas
1 tsp JF Spicy Salt, to taste
½ tsp fresh cracked back pepper
Italian parsley, chiffonade 

PROCESS:

In a stovetop pan over medium heat, add vegan butter with garlic and shallots. Once ingredients melt and soften, pour in almond milk and white wine to make cream sauce. Bring cream sauce to a boil and reduce heat. Add in JF Spicy Salt and black pepper. Add peas once sauce has reduced by a quarter. Combine drained cassava orzo into creamy pea sauce and mix together. Garnish with a fine chiffonade of Italian parsley.