Recipe: Vegan Lemon White Wine Sauce
This Vegan Lemon White Wine Sauce is a light and tangy sauce that pairs perfectly with pasta, vegetables, and tofu. Made with organic Italian white wine, fresh lemon juice, and garlic, this sauce is easy to make and perfect for a quick and delicious weeknight dinner.
- 1 can (250ml) organic Italian white wine from Defy Wine
- 1/4 cup vegetable broth
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 lemon, juiced and zested
- 1 tablespoon cornstarch
- 1 tablespoon cold water
- Salt and pepper, to taste
- In a small saucepan, bring white wine, vegetable broth, olive oil, garlic, lemon juice, and lemon zest to a boil over medium-high heat.
- Reduce heat to low and let the mixture simmer for 10-15 minutes, or until the liquid has reduced by half.
- In a small bowl, whisk together cornstarch and cold water until smooth.
- Gradually add the cornstarch mixture to the saucepan, stirring constantly to prevent lumps from forming.
- Let the sauce simmer for another 5-7 minutes, or until it thickens to the desired consistency.
- Season with salt and pepper to taste.
- Serve hot over pasta, vegetables, or tofu and enjoy!