Creamy Rosemary Sauce Vegan Recipe

I don't use the herb rosemary nearly enough. It's a great flavor, but the fibrous texture can be challenging. However, in a pureed sauce that is not an issue at all. You get all the flavor without any of the woodiness. 

This tofu based sauce has a rich, creamy mouth-feel and a dreamy alfredo reminiscent flavor. 

It's pretty easy to make. Doesn't take long at all. 

1 Cup Soft Tofu, Drained
7 Cloves Garlic, Smashed
1 Jalapeno, Chunked
1 Serrano, Chunked
1 Guajillo 
2 Chile de Arbol
1/4 Cup Garbanzo, Drained and Rinsed
1 Cup Water
2 Tbls Olive Oil
2 Tsps Rosemary
2 Bay Leaves
1 1/2 Tbls Salt
1 Tsp Black Pepper

Add all ingredients except the tofu to a small sauce pot. Bring to a boil and then simmer for 10 minutes. 

Add the tofu to a blender.

Remove the bay leaves, the guajillo and the chile de arbol from the simmered mixture.

Add everything else from the pot to the blender. 

Puree until smooth. 


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