Thyme buttermilk sauce

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Thyme buttermilk sauce

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Adjust Servings:
1 tablespoon Vegetable butter
1 tablespoon Gluten-free all purpose flour
3/4 cup Soy milk
1 tablespoon juice Lemon
1/2 cup Non-dairy Pepperjack-like cheese
1 pinch Sea salt
4 drops Tabasco
2 tablespoons Plant-based yogurt
1 teaspoon ground Thyme

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  • Gluten-Free
  • Kid-Friendly
  • Low FODMAP

This luxurious sauce is the perfect condiment for pasta and dumplings. Its flavour will give a refined touch to your dish!

  • 15 minutes
  • Serves 4
  • Easy




Buttermilk and yogurt give this sauce an acidulous taste and a complex flavour. It’s ideal as a pasta sauce, used on short pasta like penne, macaroni, or fusilli. You can also use it to season stuffed pasta like ravioli or tortellini. This version of the sauce is vegan and gluten-free.

Start with preparing the buttermilk: mix the soy milk with a tablespoon lemon juice and set aside to curdle. Then, melt the butter in a sauce pot, add the flour, and whisk until it’s golden. Then, gradually add the buttermilk, continuously whisking. Add the salt, and cook for 1 minute over low heat.

Finally, take off the heat, add the yogurt and thyme, and your sauce is ready for use!

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5 minutes

Prepare the buttermilk

In a cup, mix the lemon juice with the soy milk. Set aside to curdle for 5 minutes.

8 minutes

Prepare the sauce

Melt the butter in a sauce pot. Add the flour and continuously whisk while the flour braises until slightly golden. Then, gradually add the buttermilk, always while whisking. When you obtain a smooth texture, add the Tabasco and cheese. Whisk until it completely melts and you obtain a smooth texture. Allow to cook for 1 more minute over low heat. Then, take off the heat.

2 minutes

Finish the sauce

Add the yogurt and the thyme to the sauce, and whisk well until they are completely incorporated.



Your sauce is ready to use or to be stored. Enjoy!


I'm an IT professional with a background in journalism. Creating blogs with WordPress is a hobby and a passion of mine. Vegetarian since 2010, vegan since 2012, when I met Jeff I tempted his taste buds with my cooking and it's been love ever since.

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