In my day-to-day cooking, I have found the switch to using Almond Breeze really easy and have had very few recipes fail on me due to the substitution of milk products for Almond Breeze. The thing to keep in mind is that it cannot always be a straight swap, and certain recipes call for different Almond Breeze products and certain recipes call for a few tips and tricks to keep it delicious!
¼ cup olive or canola oil
1 cup diced mushrooms OR 2 spoons ground black pepper OR 1 spoons crushed Garlic
2 T. white flour
2 ½ cups unsweetened Almond Breeze / Almond Breeze Barista Blend
Salt and Pepper, to taste
In a small saucepan over low heat, heat the oil.
For mushroom sauce: fry mushrooms until edges start to brown
For pepper sauce: Add black pepper and fry until fragrant, add 1 more spoon olive oil and mix
For garlic sauce: Add garlic and fry for 1 minute
Add the flour, stirring constantly with a wire whisk for 1-2 minutes, or until the flour smells slightly toasted but is not burning.
Whisking constantly, add the Almond Breeze, carefully pouring down the side of the saucepan.
Your sauce will start to bubble slightly, and it is important to continue to stir well at this point to prevent your sauce from forming clumps of flour or burning.
Turn down heat if bubbling too much.
Cook until desired thickness, and salt and pepper to taste.
Serve hot over your favourite meat, chicken of fish dish!