This is the best kind of Sunday comfort food! I wanted something that was warm and satisfying, so I whipped up a totally clean, creamy sauce for some grain-free orzo I had pre-made. So good! Serves 2.
1 box (8oz) grain-free orzo (I like Jovial), cooked according to the package
1½ Tbsp olive oil
1 small shallot, diced
3 garlic cloves, diced
Fresh cracked black pepper, to taste
A pinch of JF Spicy Salt
1½ Tbsp arrowroot starch (sub tapioca starch)
1¼ cup almond milk (I like Three Trees)
1 Tbsp nutritional yeast
1 tsp fresh lemon juice
2 whole sundried tomatoes, chopped fine (sub cherry tomatoes, roasted)
Vegan parmesan, shaved
JF Spicy Salt, to taste
Cook your orzo according to the package. Then, drain and rinse to remove any starchy residue.
In a large pan warm your olive oil and begin sautéing the diced garlic and shallot. Season with fresh cracked black pepper and a pinch of JF Spicy Salt. Work in the arrowroot starch, being sure to combine well, then pour in the almond milk. Turn up the heat; allow this to thicken slightly. Season with additional cracked black pepper and incorporate the nutritional yeast, fresh lemon juice, chopped sundried tomatoes, and basil throughout.
Work in your drained, grain-free orzo. Adjust seasoning to taste. Serve warm topped with fresh basil, shaved vegan parm, and JF Spicy Salt. Enjoy!