Vegan Tomato Cream Sauce
This Vegan Tomato Cream Sauce is dairy-free, nut-free and is ready in less than 15 minutes!
- 3 minced garlic cloves
- ½ tbsp olive oil
- 3 cups canned tomato puree
- 1 cup canned unsweetened full-fat coconut milk
- ⅓ cup nutritional yeast
- 1 tbsp garlic powder
- 1 tbsp italian herb seasoning
- ½ tsp salt
- ½ tsp black pepper
- ⅓ cup fresh chopped basil
Heat a pan on medium heat, add olive oil and minced garlic. Cook the garlic until golden - about 2-3 min.
Turn the heat to low and add all the other ingredients.
Cook on low for 10 minutes.
Serve with pasta right away, store in a mason jar in the fridge or store in freezer-safe containers/freezer bags and freeze.