June 30, 2010

Vegan Creamy Tomato Sauce


This is version of tomato sauce is wonderful! You can place this sauce over noodles, sauteed vegetables or brown rice. I even think it would be delightful over toasted wholegrain bread!

complements: www.itzyskitchen.blogspot.com

2 tablespoons olive oil
2 cloves garlic, minced
1/4 whole medium onion, finely diced
1 can artichoke hearts (14.5 oz quartered or whole) drained
1 can organic tomato sauce (8oz)
1/2 cup cashew cream (recipe below)
1/4 teaspoon cayenne pepper
salt and pepper, to taste

Place olive oil in a large skillet over medium heat. Add onions and garlic and saute for 2-3 minutes. Add artichoke hearts and tomato sauce. Stir and cook for 8-10 minutes. Reduce heat to low. Stir in cashew cream. Add cayenne pepper, salt and pepper to taste. Cook over low heat until heated through. Enjoy!

cashew cream:
Place 2 cups whole raw cashews in a bowl and add cold water to cover them. Cover the bowl and refrigerate overnight (of course I forgot to let them soak and used unsoaked raw cashews with no problem). Drain the cashews and rinse under cold water. Place in a blender with enough fresh cold water to cover them by 1 inch. Blend on high for several minutes until very smooth. This make 2 cups of the cashew cream.
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2 comments:

Anonymous said...

This recipe looks amazing.

I like that you soak the cashews. Do you find that the cashews are easily digested from leaving them in the fridge overnight? I'm just asking because I know that the enzyme inhibitors break down more slowly in the fridge than room temperature.

anna said...

Hello Maria, I hope you try this recipe!

Yes, you are right leaving the cashews in the fridge is going to slow any breaking down of the cashew. I have soaked my cashews and I have also not soaked my cashews for this recipe. The difference I have noticed is that the soaked cashews do make a creamier sauce. That is the reason why they have you soak the cashews for this recipe.

However, if your digestion is sensitive to breaking down nuts I would recommend starting your cashews soaking in warm water and leave them out over night on the counter. Then drain them in the morning. This is actually a healthy process for anyone to do (sensitive or not) to encourage the production of beneficial enzymes within the cashew.

Great comment. Thank you!