Treat this slightly spicy sauce like a marinara, and use it for egg plant and chicken Parmesan, and pasta.
MAKES: About 1 3/4 CUPS
INGREDIENTS:
- 2 teaspoons olive oil
- 1 1/2 tablespoons finely chopped garlic
- 3 cups jarred or canned pureed strained tomato (passata)
- 1 tablespoon red wine vinegar
- 1/2 teaspoon kosher salt
- 1/4 teaspoon dried oregano
- 1/8 teaspoon crushed red chile flakes
- 5 grinds black pepper
- 1/2 cup plain unsweetened cashew milk
- 2 tablespoons vegan butter
INSTRUCTIONS:
- Heat the oil in a medium-large saucepan over medium heat. When warm, add the garlic, and sauté until aromatic, about 1 minute. Add the tomatoes, vinegar, salt, oregano, chile flakes, and black pepper, and bring to a boil over medium-high heat.
- Cover and reduce the heat to medium low. Simmer until thickened and reduced to 1 1/2 cups, 20 to 25 minutes. Stir in the cashew milk and vegan butter, and heat over low until the butter melts.
