Creamy Artichoke and Almond Sauce

Name: Creamy Artichoke and Almond Sauce
Prep time: 8 min
Cook time: 2 min
Total time: 10 min
Yield: 4 servings
Cuisine: Mediterranean
Ingredients: 14 oz (400 g) artichoke hearts, fresh or frozen (or canned and drained), fresh: cleaned and hearts only; frozen or canned: thawed if needed and drained; ⅓ cup (85 g) natural almond butter (no added sugar or oil), at room temperature; 1 cup (240 ml) unsweetened plant milk (oat, almond, or soy); 2 cloves (10 g) garlic cloves, minced or pressed; 3 tablespoons (45 ml) fresh lemon juice; 2 tablespoons (30 ml) extra virgin olive oil; to taste sea salt; to taste freshly ground black pepper; ⅛ teaspoon (½ g) freshly grated nutmeg; ⅛ teaspoon (0.3 g) red pepper flakes (optional)

From the MyKitchenBank Kitchen

A silky Mediterranean-inspired sauce combining tender artichoke hearts with nutty almond butter, brightened by lemon and garlic. Entirely plant-based, this sauce clings beautifully to pasta while remaining light enough for vegetables or grains. Blended until creamy with no dairy needed, it delivers rich, complex flavor in just 10 minutes.

Prep: 8 min
Cook: 2 min
Total: 10 min
Makes: About 2 cups sauce (4 pasta servings)

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Steps

Before you start

Have all ingredients measured and ready (mise en place)
Choose unsweetened plant milk for best results
Use fresh lemon juice, not bottled
If using canned artichokes, drain well and pat dry on paper towels

1
Prepare artichoke hearts
- If using fresh artichokes, trim the stem and cut each artichoke in half lengthwise.
- Scoop out the fuzzy choke center with a spoon, leaving the tender heart flesh.
- If using frozen artichokes, remove from the freezer and place in a colander to thaw at room temperature for 10 minutes.
- If using canned, simply open and drain in a colander, pressing gently with the back of a spoon to remove excess liquid.
- Pat dry with paper towels.
- You should have about 14 oz (400 g) of prepared hearts ready for blending.
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Ready when: Artichoke hearts are trimmed, drained, and patted dry; no visible choke fuzz remains
Tip: Draining and drying the artichokes prevents excess moisture from making the sauce watery or thin.
2
Assemble and blend
- Add the prepared artichoke hearts, room-temperature almond butter, plant milk, minced garlic, lemon juice, and olive oil to your blender or food processor.
- Cover and blend on high speed for 60–90 seconds until completely smooth and creamy, stopping once or twice to scrape down the sides with a rubber spatula.
- The mixture should have no visible chunks and flow freely from a spoon.
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Ready when: Sauce is completely smooth with no visible artichoke pieces; flows freely from a spoon
Tip: If the mixture is too thick to blend, add 2–3 tablespoons more plant milk and blend again. Do not over-blend or the sauce may become too warm and separate.
3
Heat the sauce gently
- Pour the blended sauce into a medium saucepan (3-quart/2.8-liter) and place over medium heat.
- Stir occasionally with a wooden spoon for about 2 minutes until it reaches a gentle simmer—small bubbles should break at the surface but never roll rapidly.
- Do not boil, as high heat can cause plant-based sauces to break or separate.
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Ready when: Sauce is steaming and small bubbles form gently at the surface; it smells fragrant and warm
Tip: Keep the heat at medium—do not increase it. Watch the pan closely so the sauce never boils.
4
Season to taste
- Remove the pan from heat.
- Taste a small spoonful of the warm sauce.
- Season generously with sea salt and freshly ground black pepper, starting with ½ teaspoon of salt and adjusting as needed.
- Add a pinch of freshly grated nutmeg (about ⅛ teaspoon)—this is essential for Mediterranean depth.
- If you like subtle heat, add a tiny pinch of red pepper flakes.
- Stir well and taste again, adding more salt or lemon juice if the flavor seems flat.
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Ready when: Flavors are balanced: bright from lemon, rich from almond and artichoke, warm from nutmeg, no raw or flat notes
Tip: Taste before adding all the salt, as flavors concentrate as the sauce warms. The sauce may taste slightly underseasoned when warm; this is correct, as it will taste more pronounced when tossed with cooler pasta.
5
Toss with pasta or serve
- Transfer the warm sauce to your serving bowl or directly toss with 1 pound (450 g) of freshly cooked, drained pasta.
- Stir gently to coat, adding a splash of reserved pasta water (2–3 tablespoons) if the sauce seems too thick.
- Serve immediately with a light drizzle of extra virgin olive oil and fresh herbs like parsley or chives.
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Ready when: Pasta is evenly coated and sauce clings without pooling at the bottom of the bowl
Tip: Pasta water adds starch that helps the sauce cling better. Use it sparingly—just 2–3 tablespoons—so the sauce doesn't become too thin.

Good to know

Tips

For a thinner sauce suitable for vegetables or grains, add up to ½ cup (120 ml) more plant milk and adjust seasoning.
If using fresh artichoke hearts, steam or boil them until very tender (15–20 minutes) before blending so they break down smoothly.
Nutmeg is key to Mediterranean flavor—do not skip it, but use sparingly so it doesn't overpower the delicate artichoke.
This sauce pairs beautifully with short pasta shapes (penne, fusilli) that trap the creamy sauce, or with roasted vegetables like zucchini, bell peppers, and tomatoes.

Make ahead

Blend the sauce up to 24 hours ahead, cover, and refrigerate. Reheat gently in a saucepan over medium-low heat, stirring frequently and adding a splash of plant milk if it has thickened. Do not boil.

Storage & reheating

Room temperature: Serve within 2 hours of making. Refrigerator: Store in an airtight container for up to 4 days. Reheat gently on the stovetop. Freezer: Not recommended—the sauce may separate upon thawing, though you can freeze it in portions for up to 3 months and blend again after reheating.

Substitutions

natural almond butter (no added sugar or oil) → tahini (sesame seed paste) or sunflower seed butter. Use the same amount. Tahini will add a slightly earthier flavor; sunflower butter is closer to almond in taste. Avoid peanut butter, which overpowers the artichoke.
unsweetened plant milk (oat, almond, or soy) → reserved pasta water or vegetable broth. Pasta water adds starch that helps the sauce cling to noodles. Broth adds savory depth but may require less salt.
artichoke hearts, fresh or frozen (or canned and drained) → roasted zucchini (same weight) or white beans (1 cup/240 ml cooked). Zucchini will lighten the flavor slightly; white beans add creaminess and protein. Both work well with almond and lemon.
fresh lemon juice → white wine vinegar or fresh lime juice. Use the same amount. Vinegar adds tanginess without citrus; lime gives a brighter, more tropical note.