Creamy Vegan Caraway Sauce Recipe
If you love the flavor of the caraway seeds in a nice slice of rye bread, then you'll want to try this sauce.
It's a smooth and creamy aioli textured puree that will add richness and protein to anything you pair with it.
It's a smooth and creamy aioli textured puree that will add richness and protein to anything you pair with it.
One of the big issues a lot of people have with vegan food is the lack of cheesiness and creaminess.
That doesn't need to be the case.
Tofu to the rescue!
That doesn't need to be the case.
Tofu to the rescue!
Even if you're not a fan of tofu because of the soft texture, you'll love it in its blended state. It provides the same luscious viscosity as cream or eggs in a myriad of recipe adaptations.
If you haven't been using tofu to create creamy sauces, you need to start today.
Ingredients
One 14 oz pkg firm tofu, dried overnightIf you haven't been using tofu to create creamy sauces, you need to start today.
Ingredients
1 Jalapeno, chunked
1 Plum Tomato
3 Cloves Garlic
1 Serrano, chunked
1 Tbl Caraway Seeds
1 Tbl Canola Oil
1 Tbl Salt
1 Tsp Black Pepper
1 Tbl Salt
1 Tsp Black Pepper
2 Cups Water
Instructions
Simmer all ingredients except the tomato in a medium sauce pot with a lid on it. Let it simmer for 15 minutes.
Add the mixture to a blender. Add the tomato. Allow to cool for 5 minutes and then puree until smooth.
Simmer all ingredients except the tomato in a medium sauce pot with a lid on it. Let it simmer for 15 minutes.
Add the mixture to a blender. Add the tomato. Allow to cool for 5 minutes and then puree until smooth.
Mixture will thicken more as it cools.
It works as a dip, a salad dressing, a coating for pasta, a sandwich spread. It's the vegan sauce that keeps on giving.
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