Smoky Tomato Tahini Sauce

Course: Sauce

Cuisine: American

Keyword: Plant-based, vegan

Total Time: 15

Servings:

Calories: 114kcal

Author: Cindy Rainey

This versatile Smoky Tomato Tahini Sauce is plant-based, vegan, oil and sugar free. Use as a dip for chips or a sauce for vegetables. Try as a topping on my Breakfast Potato Hash. You can even thin out a little and use as a salad dressing.

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Ingredients

1 cup cashews raw and unsalted
4 each Medjool dates take out seeds
1/4 cup tahini
1/2 teaspoon Ume Plum Vinegar substitute with red wine vinegar or soy sauce
4 Tablespoons tomato paste or more to taste
3/4 teaspoon smoked paprika
3/4 teaspoon garlic powder
1 teaspoon sea salt
1 1/2 cup water
ground black pepper to taste

Instructions

Take the seeds out of the dates and soak along with the raw cashews in very hot water for 10-15 minutes or until softened.
Drain and discard water. You will be using water when you been ingredients - please use fresh water.
Put soaked and drained deseeded dates and cashews into a high speed blender or food processor along with all other ingredients and blend on high for 3-5 minutes until creamy and smooth.
Give it a taste and if you would like your sauce a little more tomato-y, go ahead and add 1/2 Tablespoon at a time.
Pour into a jar or container. Cover tightly and refrigerate. It will thicken with refrigeration. Thin a little if necessary with water.

Notes

If is very important that you disclose to anyone you are serving that this recipe contains cashews. A sauce does not typically contain nuts and someone with an allergy might accidentally ingest.

Nutrition