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Creamy Tomato Rosemary Sauce (vegan)

Recipe

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
15 min
Cook
30 min
Total
45 min
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)

Method

  1. 1Dice the onion and mince the garlic, then sauté in olive oil until golden brown.
  2. 2Add chopped carrots and zucchini (if using).
  3. 3Stir in the tomatoes and herbs, followed by the cashew cream.
  4. 4Simmer for about 10 minutes, sweetening with coconut sugar to taste if desired.
  5. 5If the sauce thickens too much, thin it with a bit of water to achieve the desired consistency.
  6. 6This dish is perfect when served with steamed potatoes.
  7. 7Soak 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.

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This tomato rosemary sauce is anything but ordinary, thanks to a dash of cashew cream and some extra herbs. Super simple to make, and I love to serve it with steamed potatoes.

How to serve rosemary tomato sauce?

Rosemary tomato sauce can be served with anything. For example, potatoes, rice, buckwheat, millet.

What can I use instead of cashew cream in tomato rosemary sauce?

If you prefer not to use cashew cream, coconut milk or any other plant-based cream is an excellent alternative in rosemary tomato sauce.

Do I need to have all fresh herbs to make rosemary sauce?

I strongly recommend to use fresh herbs because it gives a stronger and more authentic taste to your herb sauce. 

Ingredients

Crushed tomatoes: Use canned or fresh tomatoes.

Onion: Or substitute with leak.

Cashews: To make cashew cream. Or substitute with coconut cream or any other.

Coconut sugar: To add a bit sweetness but still keep the sauce healthy.

Fresh rosemary: Fresh herbs make this sauce special.

Fresh sage: Fresh is preferred but dried could work too.

Fresh thyme: Dried thyme could work too.

Basil: That can be dried or use fresh.

White beans: Protein source or use any other beans, lentils or chickpeas instead.

Carrot: To add some vegetables.

Zucchini: Perfect vegetable to get more vitamins in but doesn’t have such a strong taste.

Step-by-step instructions

Step 1. Make Cashew Cream:

  • Soak 1/2 cup cashews in boiling water for 15 minutes, drain, then blend with 3/4 cup water, 1 tsp onion powder, and a pinch of salt.

Step 2.

  • Dice and sauté one onion and garlic cloves in olive oil until golden.
  • Add chopped carrots and optional zucchini to the pan.
  • Stir in chopped tomatoes and herbs.

Step 3. 

  • Mix in the cashew cream.

Step 4. 

  • Simmer for 10 minutes, sweeten with coconut sugar if desired.
  • Thin with water if too thick.

Step 5. 

  • Enjoy with steamed potatoes.

Optional Add-ins

  1. Sun-dried tomatoes: Can offer a punch of flavor and a Mediterranean twist.
  2. Mushrooms: Can be sautéed along with the onions for more variety and texture.

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