Sun Dried Tomato Cream Sauce

Serves: 5
Total Calories: 71
Yield: 2 1/2 cups


1/2 cup marinated sun dried tomato
1 (12 1/2-ounce) package firm silken tofu
1/2 to 3/4 cup water or as needed
1 tablespoon olive oil or oil from the sun dried tomatoes
1 1/4 cups chopped onions
3 to 4 cloves garlic minced
1 teaspoon herbes de Provence
1/4 teaspoon white pepper or to taste
2 tablespoons chiffonade of basil


1. Place the sun-dried tomatoes, tofu, and 1/2 cup of water in a blender. Blend until smooth and creamy, adding more water as needed to reach the desired sauce consistency. Set aside.
2. Heat the oil in a medium saucepan over medium-low heat. Add the onion and saute 3 to 5 minutes or until translucent. Add the garlic and herbes de Provence, and continue to saute for another 3 to 4 minutes.
3. Transfer the tofu cream to the saucepan and stir well. When the sauce is heated through (do not boil), garnish with basil.
4. Use immediately or refrigerate in a covered container up to three days.

For a Change . . .
* Saute a cup of sliced mushrooms with the onions.
* Add 1 small chopped fresh tomato to the sauce.
* To turn this sauce into a dip, use only 1/3 cup water and chill before serving.

Basil Chiffonade
When using fresh basil as a garnish, the easiest and prettiest way to cut it is in thin strips called chiffonade. Just stack a few large basil leaves on top of each other and slice them into the thinnest strips possible with a sharp knife. If the leaves are large, you can roll them up before cutting.

Nutritional Facts:

Serves: 5
Total Calories: 71
Calories from Fat: 24

This Sun Dried Tomato Cream Sauce recipe is from the Vicki's Vegan Kitchen Cookbook. Download this Cookbook today.

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