Plant Based Preparations, Tasty Tuesday

Tasty Tuesday: Accidental Tomato Cream Sauce

It’s always nice when a cooking blunder ends up being a happy accident.  This tomato cream sauce is just that.  After making white cream sauce with half the cauliflower I normally use and forgetting to halve the seasoning I was left with a salty mess.  I happened to have a 15 oz can of no salt added tomato sauce in the cupboard (and not much else since we had just moved and hadn’t done groceries yet…) I added it to the blender and and voila! Tomato cream sauce was born.  Tomatoes happen to be an excellent source of lycopene, vitamin C, potassium, folate, and vitamin K which makes me extra excited to share this recipe with you.  

Tomato Cream Sauce: 

-Steam or boil 1 small head of cauliflower until tender

-Add the cauliflower plus the following to a high speed blender:

~1/2 cup raw cashews

~2/3 cup nutritional yeast

~1 cup plant based milk (I like organic unsweetened soy milk)

~3 tablespoons apple cider vinegar

~2 teaspoons sea salt

~2 teaspoons onion powder

~2 cloves pressed garlic (optional)

Blend until creamy

~Add one 15 oz can no salt added tomato sauce and blend until thoroughly combined

~Season with salt and pepper as desired

This sauce is a great accompaniment to any pasta and is also great on pizza.  For an extra nutritional hit, you can blend in some spinach and turn it green as I did in the pasta pic below.

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It’s a sauce chameleon!  

 

 

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