Easy Vegan Peppercorn Sauce
The ultimate creamy sauce that elevates any dish, this Easy Vegan Peppercorn Sauce is simple to make, bursting with flavor, and perfect for an easy weeknight dinner. With its rich, smooth texture and the unique zing of green peppercorns, you'll crave it on everything. Make it tonight!
Equipment
- Non-stick frying pan (10.5 inch / 26 cm)
Ingredients
- 2 Tbsp Dairy-free butter
- ½ Onion (medium) Onion (medium)
- 1 clove Garlic
- 1 Tbsp Green peppercorn
- 1 tsp Worcestershire sauce (vegan + GF)
- ½ cup Veggie broth
- ½ cup Cream (I used vegan rice cream)
- 2 tsp Cornstarch
- Salt and Pepper to taste
Instructions
- Melt dairy-free butter on medium heat in a non-stick frying pan. Add chopped onion and garlic and cook until tender for about 2-3 minutes. Add green peppercorns and mix. Now, add Worcestershire sauce and mix again. Next, add rice cream and veggie broth and stir until combined. Bring to a boil. Finally, add cornstarch. Stir quickly until combined. If the sauce thickens, it is ready.
Notes
- Storage: Store any leftovers in an airtight container in the refrigerator for up to three days.
- Freezing: This sauce can be frozen in an airtight container for up to two months. Just thaw and reheat.
- Pairing: Serve with pasta, grains, or roasted vegetables to enhance your meal.
- Variations: Consider adding different herbs or spices to customize the flavor.