Vegan Parmesan Sauce With Lentils | Cookies and Salt

Ingredients

• 460 g pre-cooked lentils, strained and rinsed
• 1 tbsp olive oil
• 0.5 yellow onion, finely chopped
• 4 garlic cloves, finely chopped
• 0.33 cup vegan white wine
• 1 cup plant-based cream
• 0.5 cup plant-based sour cream
• 1 tsp dijon mustard
• 1 tbsp paprika powder
• 1 tsp sambal oelek
• 50 g plant-based parmesan, granted
• 4 tbsp fresh basil, chopped + extra for topping
• salt and pepper to taste
• 1 cup rice