Dairy-Free Lemon Herb Foam Sauce
Transform your dishes with this light and airy Dairy-Free Lemon Herb Foam Sauce—a delightful blend of zesty lemon, fresh herbs, and the magic of aquafaba. Perfect for those seeking a plant-based, creamy alternative, this recipe whips up in just 10 minutes using chickpea brine as a base to create an impressive foamy texture. Olive oil adds richness, while parsley and dill infuse vibrant herbal notes, and a touch of garlic powder and lemon zest enhance the overall flavor. Stabilized with a pinch of xanthan gum for durability, this dairy-free foam sauce is ideal for drizzling over roasted veggies, fish, or pasta, or for plating like a pro. Impress your guests with this vegan, gluten-free, and utterly unique recipe that elevates any dish with its sophisticated yet simple flair!
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Recipe Information
Ingredients
- 120 ml Aquafaba (liquid from a can of chickpeas)
- 30 ml Lemon juice
- 1 teaspoon Lemon zest
- 30 ml Olive oil
- 1 tablespoon Fresh parsley, finely chopped
- 1 tablespoon Fresh dill, finely chopped
- 1 teaspoon Garlic powder
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 0.25 teaspoon Xanthan gum
Instructions
1. Begin by draining a can of chickpeas and reserving 120 ml of the aquafaba (the liquid from the can).
2. In a mixing bowl, combine the aquafaba, lemon juice, and lemon zest.
3. Using a hand blender or a stand mixer with a whisk attachment, whip the mixture on high speed until soft peaks start to form. This should take about 3-5 minutes.
4. Gradually drizzle in the olive oil while continuing to whip. This will help to stabilize the foam and contribute to the creamy texture of the sauce.
5. Once the olive oil is fully incorporated and the foam is thickened, gently fold in the parsley, dill, garlic powder, salt, and black pepper.
6. Sprinkle the xanthan gum over the mixture and whisk gently to fully combine. The xanthan gum will help stabilize the foam and maintain its airy texture.
7. Taste and adjust the seasoning with additional salt or lemon juice if needed.
8. Serve immediately by drizzling the foam sauce over your desired dish or pour it into a squeeze bottle for more controlled application.
9. Store any leftover foam sauce in an airtight container in the refrigerator for up to 2 days, though it is best used fresh.
Nutrition Facts
Calories |
304 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 28.6 g | 37% | |
| Saturated Fat | 4.4 g | 22% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1353 mg | 59% | |
| Total Carbohydrate | 8.6 g | 3% | |
| Dietary Fiber | 1.6 g | 6% | |
| Total Sugars | 0.9 g | ||
| Protein | 2.5 g | 5% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 34 mg | 3% | |
| Iron | 1.6 mg | 9% | |
| Potassium | 150 mg | 3% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
