Bethany's Vegan Kitchen

A creamy dairy free tomato and mascarpone style pasta sauce. For the creamy and cheesy element to this, I used non-dairy cream made from tofu, and a plant based parmesan cheese. I used Prosociano by Violife, you can get this from many larger branches of Tesco, Sainsbury’s and ASDA

Yield; Six servings (85kcal per serving) Cook time; 50 minutes

You’ll need;

1. One tablespoon of oil
2. Three cloves of garlic, chopped
3. Two tablespoons of tomato puree
4. 2x 400g/14oz tinned chopped tomatoes
5. Half a block of silken tofu
6. 100ml unsweetened plant milk
7. One teaspoon of both dried basil and dried oregano
8. 30g/1oz grated non-dairy parmesan cheese
9. A pinch of sugar
10. Salt and black pepper to taste

Method;

• Add the garlic and oil to a medium sized saucepan over a medium heat. Cook for one minutes before adding the tomato puree, allow that to cook for another minute
• Next, add the chopped tomatoes. Blend the tofu and milk together, using a blender or food processor, add this to the tomatoes. Then add the herbs, cheese, pinch of sugar and season to taste. Reduce the heat to the lowest setting and allow the sauce to cook uncovered for 45 minutes. It should reduce by about a third
• Finally, using a food processor or blender, blend the sauce until smooth. Serve with pasta and top with more parmesan if desired