Vegan Unsweetened Tangerine Sauce

Ingredients

• Almond Milk1/3 cup (79 ml)
• Tangerine1 count (100 g)
• Cinnamon1/2 teaspoon (2 g)
• Cornstarch1 tablespoon (10 g)
• Stevia2 packet (2 g)

Instructions

1. 1

   Step 1

   Peel the tangerine and remove the white part using a knife.

2. 2

   Step 2

   In a small pot, put half the almond milk and aromatize with pieces of the tangerine skin (orange part).

3. 3

   Step 3

   In the meantime, squeeze the tangerine to get its juice and strain.

4. 4

   Step 4

   In a bowl, mix the juice with the rest of the almond milk, cornstarch and egg yolk. Whisk well.

5. 5

   Step 5

   Once the milk is boiling, remove the tangerine skin. Add the stevia and butter and whisk.

6. 6

   Step 6

   Next, add the second mixture that has the tangerine juice and continue stirring until it boils again.

7. 7

   Step 7

   Stir until you have a creamy texture and remove from heat.

8. 8

   Step 8

   Pour in a bowl, cover with a plastic wrap and let cool. You can garnish with some tangerine wedges.

9. 9

   Step 9

   You can replace stevia with your favorite sweetener. For example, erythritol, sucralose, xylitol, monk fruit, etc.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Vegan Unsweetened Tangerine Sauce can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.