Creamy Sun-Dried Tomato Sauce
A smooth and creamy vegan tomato sauce made with silken tofu, sun-dried tomatoes, fresh basil, and almond butter. Perfect for pasta, rice, roasted vegetables, baked potatoes, sandwiches, and wraps.
Equipment
- Food processor
- Measuring cups
- Measuring spoons
- Saucepan
Ingredients
- 12 ounces Firm Silken Tofu drained
- 1/2 cup Sun-Dried Tomatoes packed in oil and drained
- 1/2 cup Fresh Basil chopped
- 2 tablespoons Extra-Virgin Olive Oil
- 2 tablespoons White Balsamic Vinegar
- 2 tablespoons Almond Butter
- 15 ounces Diced Tomatoes canned and drained
- 1/4 teaspoon Ground Black Pepper
- 3 cloves Garlic grated
- 1 tablespoon White Miso
Instructions
- Place the tofu, sun-dried tomatoes, basil, olive oil, white balsamic vinegar, almond butter, diced tomatoes, black pepper, garlic, and white miso in a food processor.
- Process until completely smooth and creamy.
- Transfer the sauce to a saucepan.
- Heat gently over medium heat for about 5 minutes, stirring occasionally, until heated through.
- Serve warm over pasta, rice, vegetables, or baked potatoes.
Notes & Wine Advice
Serving Suggestions
Serve this creamy sauce over pasta, rice, steamed or roasted vegetables, and baked potatoes. It also works well as a creamy spread for sandwiches and wraps or as a flavorful sauce for grain bowls.Recipe Notes
Drain the tofu and tomatoes thoroughly to prevent the sauce from becoming watery. The silken tofu gives the sauce its creamy consistency without dairy. When following a strict gluten-free diet, check that the white miso and other packaged ingredients are certified gluten-free.Variations
Add red pepper flakes for a spicy version or extra fresh basil for a stronger herbal flavour. A little lemon juice can provide additional freshness, while nutritional yeast adds a more savoury flavour without using dairy cheese.Storage
Allow the sauce to cool before transferring it to an airtight container. Refrigerate for up to three days. Reheat gently in a saucepan while stirring regularly, adding a small splash of water if the sauce becomes too thick.Wine Advice
A crisp Pinot Grigio complements the acidity of the tomatoes and freshness of the basil. For a red wine, a light Chianti pairs particularly well with the rich tomato flavour.Nutrition values
Serving: 1 serving | Calories: 220 kcal | Carbohydrates: 15 g | Protein: 8 g | Fat: 16 g | Saturated Fat: 2 g | Sodium: 500 mg | Sugar: 7 g