creamy, cheesy, sagey dairy-free, gluten-free + vegan pasta sauce. best served warm.
sauté the sage and garlic until fragrant. the lemon squeeze will help emulsify the tahini into the sauce. you can use more than 1/4 cup of rice milk but don’t use any less. it won’t change the flavor much, just the consistency. it thickens as you keep it over the heat. once the sage and garlic is cooked alone, bring down the heat to low.
Keywords: vegan sage pasta sauce, sage sauce, vegan sauce, vegan pasta sauce