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creamy tomato rosemary sauce

Creamy Tomato Rosemary Sauce (vegan)

Rosemary sauce with a dash of cashew cream and some extra herbs. Easy to make, and especially perfect with steamed potatoes.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 5
Course: Main Course
Ingredients Method Notes

Ingredients
  

  • 1 can crushed tomatoes
  • 2 Onion
  • 4 tbsp Cashew cream (see notes)
  • 2 tbsp Coconut sugar
  • 1-2 sprigs Fresh rosemary
  • 6 leaves Fresh sage
  • 1-2 sprigs Fresh thyme
  • ½ tsp Basil (optional)
  • 1 can white beans (see notes)
  • 1 carrot
  • 1/2 zucchini (optional)

Method
 

  1. Dice the onion and mince the garlic, then sauté in olive oil until golden brown.
  2. Add chopped carrots and zucchini (if using).
  3. Stir in the tomatoes and herbs, followed by the cashew cream.
  4. Simmer for about 10 minutes, sweetening with coconut sugar to taste if desired.
  5. If the sauce thickens too much, thin it with a bit of water to achieve the desired consistency.
  6. This dish is perfect when served with steamed potatoes.
Cashew Cream
  1. Soak 1/2 cup of cashews in boiling water for 15 minutes, then blend with 3/4 cup of water, 1 tsp of onion powder and a bit of salt.

Notes

Cashew cream: Use coconut milk or use any other plant based cream instead
White beans: Substitute with red lentils or white fish - I've used cod.