Creamy Almond Sauce
Recipe type: Sauce
Cuisine: Almond Sauce
  • 1 head garlic
  • 6 tbs extra virgin olive oil – keep 1tbs separate.
  • 115g shallots (approx 2 medium) chopped finely
  • ⅓ cup blanched almonds that have been soaked 30 minutes in warm water then strained
  • ½ cup vegetable stock
  • ¼ cup dry white wine
  • High powered blender
  • Himalayan or Celtic sea salt (to season)
  1. Heat oven to 180°C (350° F)
  2. Keeping the whole head of garlic intact, peel off outer layers and slice off the top off to expose the cloves. Sit in a piece of foil, curl sides and pour 1 tbs oil to coat garlic. Wrap garlic in foil and place in oven to roast for 45 mins. This will turn your garlic gloves into a soft paste. When cool, remove paste from garlic head and place in blender.
  3. In a fry pan, combine chopped shallots with white wine and saute until wine has been absorbed into the shallots. Be careful not to brown shallots – they are ready when shallots look dry, white/transparent.
  4. Place shallots, soaked almonds and vegetable stock with garlic paste in blender and pulverise until mixture begins to resemble a smooth, creamy texture (no lumps or chunks!).
  5. Serve with your protein of choice – my recommendation? Chicken thighs works well, steamed fish too! You could also mix this sauce with some delicious steamed brown rice topped with toasted fennel seeds…the choices are endless!
Recipe by Danielle Shine at