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creamy tomato rosemary sauce
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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.
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Main Course
Keyword: cashews
Servings: 5

Ingredients

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