Dairy-Free Tomato Cream Sauce

Dairy Free Tomato Cream Sauce

Who doesn’t love a rich, cheesy tomato cream sauce poured over noodles, chicken parmesan, or sopped up with that last slice of French bread? I know we do, but I’ve doctored it up a bit and made a dairy-free tomato cream sauce version that is also —you guessed it—chockfull of veggies.

Let’s take it back a bit.

A few months ago I decided to tackle roasting and entire blue pumpkin.

An entire blue pumpkin.

This pumpkin was wider than my torso. I think I bit off a little more than I could chew.

After a few hours of roasting, peeling, chopping, mashing and roasting again, I had about 4 liters of pure pumpkin puree. One night Wouter requested pasta, so I whipped out one of these jars, determined to make a rich, creamy, tomato-y, and slightly sweet pasta sauce to really tickle his taste buds. Sans tummy troubles later.

This tomato cream sauce recipe is a spin-off of the previous improvised version and it is just as delectable. Please note: if you want to use ONLY butternut or pumpkin, YOU CAN! You’ll end up with a sweeter tomato sauce that is absolutely delicious!

Dairy-Free Tomato Cream Sauce

What You’ll Need:

  • 2 cups cauliflower
  • 3 cups butternut or pumpkin
  • 1/2 onion
  • 4 tsp tomato paste
  • 2 tbsp nutritional yeast
  • 1 tsp crushed garlic
  • 1.5 tsp garlic powder
  • 1.5 tsp salt
  • 1 tsp Italian herb spices
  • Black pepper to taste
  • 2 tbsp olive oil
  • 1/4 cup almond milk (can use regular if not watching dairy)

How To:

  1. In a large pot, place vegetables (cauliflower, butternut, onion) and cover with about an inch of water. Bring to a boil and let simmer about 25 mins or until very soft.
  2. Drain the excess water.
  3. Blend with an immersion blender until smooth (or load into a food processor if you have one!)
  4. Place back on low/medium heat and add tomato paste, nutritional yeast, spices and olive oil. Stir well. Blend again if there are still lumps.
  5. Add the almond milk a little bit at a time, stirring in between until you reach desired creaminess.
  6. I would taste intermittently and add extra spices if I felt it necessary.

 

This creamy sauce can also be made into a spicy cheese dip by adding jalapeños, chipotle paste or cayenne pepper! 

This tomato cream sauce is great over pasta (picture above on my 2 ingredient gnocchi), cooked vegetables, or even as a creamy tomato soup base. You can add tomatoes if you’re pouring over pasta or you can adjust the liquid to make it thicker. It all depends on what you’d like to use it for.

My fiance loves this sauce over noodles because it tastes and feels creamy and decadent. Luckily for me, I know it’s full of veggies!

Enjoy!

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