What I like about creamy sauces are their multipurpose functionalities. They act as a great flavor transport, a buffer for your more spicy culinary endeavors, they look great and are very directional and flexible. I’ve used the likes of them in desserts and deep, earthy, savory dishes. As a matter of fact... I’ve got a casserole in the oven right now with a, you guessed it, coconut cream sauce incorporated into it. I love it and I’m sure you’ll love it too once you try it out and make it your own.

Here’s what you’ll need and how I approach it:

EQUIPMENT
[Any of the following] sauce pan, skillet, stock pot, double boiler
wooden spoon or silicone spatula
a knife & cutting board or a cheese grater
can opener

INGREDIENTS
1 tbsp. coconut oil [extra virgin]
1 medium onion [chopped - brown, red, white - any will work for this simple recipe]
sea salt [personally i like the Himalayan pink salt - I’m a bit hooked]
1 tsp. dill seed
½ tsp. cumin seed
¼ tsp. fennel seed
1 14 oz. can organic coconut milk [I prefer Thai Kitchen brand]
14 oz. water
1 8oz package mozzarella-style soy cheese
3 cloves crushed garlic [optional]

PROCESS
Step 1. Put your pot on the fire, add your coconut oil and spices. Once melted and your spices become fragrant add your onion and salt and saute until onions become translucent.
Step 2. Once onions are translucent pour in your coconut milk, water and bring to a mild simmer.
Step 3. Shred or shave your cheese and slowly incorporate into your coconut milk mixture, adding only enough at a time to completely dissolve before adding more. [You want to make sure you don’t reduce the temperature of the pot by adding to much cheese if it’s cold. It can cause you some challenges in the cheese completely dissolving. - Unattractive.]
Step 4. Once sauce is heated through and thickens to your desired consistency, turn off you heat and serve it with or incorporate it into your dishes. [At this point I like to add mushrooms, or greens, fresh herbs, tempeh or even pasta. Literally, the sky’s the limit!]

Now you’re ready to enjoy! I love the simplicity of it all. It takes about 15 minutes at the most and it’s one of those no-brainer recipes that taste like you really put a lot of time and energy into it.

So the next time you’re asked, “What’s for dinner?” start with your flavorful vegetarian coconut cream sauce and build it out from there.

As always, it’s my pleasure sharing these recipes and techniques with you. Until next time...