Creamy Rosemary Sauce Vegan Recipe
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
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.