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!
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!
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.