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. 

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!

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. 

One 14 oz pkg firm tofu, dried overnight
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
2 Cups Water

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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