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.
It’s a sauce chameleon!