- 2 small cloves garlic
- 1/2 c (65 g) raw almonds
- 2 c beets, cooked & peeled
- 1/3 c aquafaba
- 1 T red wine vinegar
- 1/2 cup (120 ml) hot water (take some of the cooking water from the pasta)
- 1/4 tsp salt (don’t add any salt if you’re using aquafaba from canned garbanzo beans)
- chives, minced (optional)
Put everything into a blender. Pulse at first, then blend on high until smooth & creamy, adding water as necessary to get your desired consistency.
This recipe makes enough for 2 people, served with a whole grain pasta.