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Coconut Cream and Tomato Ros? Sauce

A creamy, sweet sauce that is perfect for pasta, gnocchi, or other sweet-and-savoury dishes. 

Course Ingredients
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 4


  • 1 tbsp grated onion
  • 1/2 tsp garlic powder
  • 1/2 cup coconut cream
  • 1/2 cup unsweetened plain almond milk
  • 1 tbsp truffle-infused olive oil
  • 1/2 cup passata (strained tomatoes)
  • Salt and pepper to taste


  1. If using coconut milk, place the can in the fridge several hours in advance so the cream rises and hardens at the top. 

  2. Grate the onion into a paste so that it won't leave big chunks in the sauce. Put the oil in a non-stick pan and add the onion paste, allowing it to cook for a minute or two.

  3. Add the garlic powder and a pinch of salt and pepper to the onion and stir together. Add the half cup of coconut cream to the pan, allowing it to melt down over low-medium heat. Whisk in the almond milk to combine. 

  4. Allow the cream sauce to simmer and thicken, which should take about 10 minutes. Whisk it occasionally to keep it from forming a skin on top. 

  5. When the sauce is starting to become quite thick, add in the passata. Thoroughly combine and allow to simmer for a few more minutes. Adjust salt and pepper to taste.