This recipe comes from Mangia, Gioia, and is a great base for all kinds of flavours. It’s very simple, extremely low-cal and heart-healthy, but you can add vegan parm or nutritional yeast, maybe some cayenne, load up on different veggies – all kinds of variations.
This makes enough sauce for about a pound of pasta.
1 head of garlic
1 tbsp canola oil
Slice off about an inch from the sprout end (the pointy end) so the raw edges of the cloves are all exposed. Peel away any excess skin that is flaking off. Set the garlic head on a sheet of tin foil, drizzle over the oil, wrap up tightly and roast at 350 F for about 45 mins – till the cloves are lightly golden. Set aside till cool enough to handle.
1 lb of silken tofu
1 tsp onion powder
1.5 tsp vegetable bouillon or fake chicken bouillon
1/2 tbsp sake or white wine
pinch of nutmeg
plenty of black pepper
smoked salt or sea salt
Add all ingredients to a food processor, and squeeze the flesh from the garlic head in as well. Blend till smooth.