Toasted Bread Sauce
This vegan bread sauce offers a dairy-free alternative for your festive table. It is prepared by toasting bread into crumbs, which are then simmered with onion, herbs, almond milk and spices. The sauce is finished with soya cream and topped with golden fried breadcrumbs. You can make it in advance and store it in the refrigerator for up to two days, saving time on the day.
Ingredients
- 6 slices white bread (ensure it’s vegan)
- 2 tbsp butter-flavoured rapeseed oil plus extra to serve
- 1 onion finely chopped
- 1 bay leaf
- 1 thyme sprig
- 600ml almond milk
- pinch of ground cloves
- pinch of ground nutmeg
- 100ml soya cream
Method
- Toast the bread until it is dark brown, then allow it to cool completely. Process the toasted bread in a food processor to create coarse crumbs.
- Warm half of the oil in a saucepan and cook the chopped onion for 10 mins until it becomes sticky and lightly browned. Add the bay leaf, thyme sprig and almond milk, then season with the ground cloves, nutmeg, salt and pepper. Bring the mixture to a boil, then reduce the heat and simmer for 5 mins.
- Take out the bay leaf and thyme sprig. Stir in most of the breadcrumbs, reserving a small handful. Cook the sauce over a low heat until it thickens. For a smoother texture, you can blend it. The sauce can be stored, chilled, for two days.
- While the sauce cooks, fry the reserved breadcrumbs in the remaining oil in a separate pan until they turn a golden colour.
- Stir the soya cream into the warmed sauce and heat it through. Transfer the sauce to a serving dish, then spoon the golden fried crumbs over the top and finish with an extra drizzle of oil. It will keep, covered, in the fridge for up to two days.
Nutrition (per serving)
Calories101 kcal
Fat5 g
Saturates1 g
Carbs10 g
Sugars2 g
Fibre1 g
Protein2 g
Sodium120 mg
Recipe details
Skill levelEasy
CategoryRecipes
DietDairy-free, Egg-free, Vegan, Vegetarian
