As you’ve probably noticed by now, I like to cook. And like a lot of people who like to do something, I also enjoy watching shows about cooking. Now there aren’t a lot of vegan cooking shows and I don’t know of any low carb, vegan cooking shows, so you can imagine I spent a lot of time thinking, “I could adapt that.”
I was watching a show today and the host was making a white sauce to put over pasta. Now to me, a white sauce is a challenge because the roux you would normally make is not particularly low carb. All that flour. So how do we thicken a sauce without adding to the carbs? One of the ways, and the one I used today, is to add guar gum. Guar gum, if you’re not familiar with it, is basically ground up guar beans. So it’s natural and totally vegan. It’s also completely indigestible. And that’s a good thing because it means it won’t be adding any carbs to our sauce.
Of course all is not completely rosy in our paradise, guar gum wants to form little clumps that have about the same consistency and taste as library paste. Now the weird kid in first grade may have liked to eat his paste but I don’t. So you need to sprinkle the gum on a little at a time and keep whisking. Be careful not to add too much or the sauce will take on the texture of mucus. Don’t ask how I know that.
Now that I’ve sufficiently scared you, let me just say it isn’t that bad. Just sprinkle on a little at a time, whisk it in and repeat until the sauce is as thick as you’d like it.
The photo is of the pasta dish I made, it’s dried porcini mushrooms soaked in some non-dairy milk, then the mushrooms were taken out and some olive oil and guar gum were added to the milk to make the sauce. Pour the sauce over the pasta and mushrooms and top with a bit of vegan parmesan.
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