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.
Servings: 5
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)
Instructions
- Dice the onion and mince the garlic, then sauté in olive oil until golden brown.
- Add chopped carrots and zucchini (if using).
- Stir in the tomatoes and herbs, followed by the cashew cream.
- Simmer for about 10 minutes, sweetening with coconut sugar to taste if desired.
- If the sauce thickens too much, thin it with a bit of water to achieve the desired consistency.
- This dish is perfect when served with steamed potatoes.
Cashew Cream
- 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.