This is a super yummy, clean, dairy-free, Paleo-friendly, and easy-peasy sauce that is delicious served over fish, pan-seared chicken breasts/thighs or tofu! Coconut milk is hands down always on hand in my kitchen pantry, and I always have a can with me when I am cooking on-site at client’s homes – you never know when it will come in handy!
You can use it to cook rice/quinoa, in breakfast items/smoothies, bake with it, use it as a dairy-free sub for milk/cream in recipes (like this one!) or drink it straight up! (OK I have only done that a few times here and there, no judgment zone people! What can I say I am crazy for coconut anything!)
What is a kitchen staple in your home cupboard?
“Creamy” Sun-dried Tomato Sauce
Ingredients:
1 can full-fat coconut milk
2 TBSP dried thyme
2 cloves minced garlic
1 tsp onion powder
Salt and pepper to taste
1 (12 oz) can sun-dried tomatoes (in oil), pureed in a blender or food processor
Directions
- In a small pot over a medium-low heat, bring the coconut milk through the salt/pepper to a light boil.
- Once boiling, lower heat and let simmer. Allow the coconut milk to reduce by about 1/3; this should take close to 10 minutes.
- Add the pureed sun-dried tomatoes and allow to cook for about 5 more minutes. If you want to be daring and not 100 % Paleo/dairy-free, at this point add about 1/4 cup of grated Parmesan cheese – not necessary, equally as delicious without, but super scrumptious with of course!
- Pour on top of the cooked chicken, fish or tofu! Also double the sauce and serve over a bowl of pasta, spaghetti squash or “Zoodles” for a yummy pasta sauce!
Click here to download a printable copy of the Creamy Sun-dried Tomato Sauce Recipe
