Tomato-Thickened Almond Sauce

Preparation info

  • Difficulty

    Easy

  • Yield:

    ⅓ cup

Appears in

Sauces

By James Peterson

Published 1991

  • About

Ingredients

almond milk 3 fluid oz 100 ml
emulsified tomato purée fluid oz 50 ml
wine vinegar (or more to taste) 1 tsp 5 ml

Method

Heat the almond milk in a small saucepan without letting it boil. Whisk in the tomato purée. Add vinegar to taste. If the sauce isn’t thick enough, reduce it.