This 3-ingredient sun dried tomato cream sauce is ready in less than 5 minutes.
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Why you’ll love this delicious recipe
Sun dried tomato cream sauce is an easy 3-ingredient recipe that can be used in so many dishes!
Here’s what makes it the best sun dried tomato sauce recipe:
Pantry ingredients: This creamy sauce uses just 3 shelf-stable ingredients. Keep them on hand in your pantry to whip up a delicious sauce whenever you need it.
Adaptable: This base sauce can be adjusted to your taste. Add red chili flake for spice, herbs, garlic, onion, white wine, etc. for a different flavor profile.
Versatile: This sauce is great for a quick, creamy vegan pasta sauce, over your favorite protein like tofu or these marry me chickpeas, roasted vegetables or as an extra flavorful béchamel sauce in your favorite casserole.
Quick and easy: Literally just put the ingredients in a blender and blend until smooth and creamy. That’s it!
Dairy free: If you’re lactose intolerant, allergic to dairy, or vegan, this creamy sun-dried tomato sauce is for you! It is also gluten-free.
Ingredients
You’ll need just three ingredients, all of which are shelf-stable and available in any grocery store.
Sun dried tomatoes: I like to use the sun-dried tomatoes that are packed in oil. They are also available dried that you need to rehydrate in water. I haven’t tried these ones for this recipe but I assume they would also work.
Coconut milk: Full fat coconut milk is what makes this sauce creamy. Do not substitute light coconut milk. No, this sauce does not taste like coconut because the sun dried tomatoes are so flavorful.
Vegetable stock: A good-quality vegetable stock is used to thin the sauce to a pourable consistency and adds a bit of flavor.
Salt: Salt doesn’t count as an ingredient but is necessary to season the sauce. Adjust the amount based on how salty your vegetable broth is.
How to make sun dried tomato cream sauce
This sun-dried tomato cream sauce takes just 5 minutes to make.
Prep: First, drain the sun-dried tomatoes from their oil.
(You can reserve the oil and use it for frying in another recipe as it’s super flavorful!)
Roughly chop the sun-dried tomatoes.
Use vegetable stock that is room temperature and has not been in the fridge.
This is because the fats in the coconut milk will curdle if mixed with cold stock.
If your stock has been in the fridge, warm it for 30 seconds to a minute in the microwave, or until no longer cold to the touch.
Blend: Combine the chopped sun dried tomatoes, coconut milk and vegetable stock in a blender and blend until the sauce is smooth and creamy.
You can also use an immersion blender.
I like to wait until now to taste it and add salt as necessary.
Warm: Pour the sauce into a large skillet and warm it on the stovetop over medium heat.
Use as desired.
Variations and substitutions
Aromatics: Fry off some onion or shallot and garlic before adding the sauce to the pan.
Herbs and spices: Add a handful of your favorite herb: fresh basil, oregano, thyme, etc. Give the sauce a little heat with a pinch of red pepper flakes.
Vegetables: This sun dried tomato sauce goes great with spinach like in this spinach tortellini recipe.
Wine: A lot of sun dried tomato cream sauce recipes call for white wine such as sauvignon blanc or pinot grigio. This is added after frying off some onions and garlic and allowed to reduce and cook off the alcohol. I haven’t tried it but feel free to add it.
Cheese: If you’d like to add a cheesy flavor, blend in some nutritional yeast, miso paste or finish with a grating of vegan Parmesan cheese.
FAQs
No, the sauce does not taste like coconut because the sun dried tomatoes and vegetable stock cover the coconut flavor.
I wouldn’t recommend light coconut milk because the sauce will be very thin.
A creamy vegan sauce can also be made with by blending cashews with water into a cream. Another option is stirring in some vegan cream cheese like I did in this creamy vegan tortellini pasta recipe.
Make ahead and storage tips
This sauce can be made in just 5 minutes and stored in an airtight container or jar in the fridge for up to 5 days or in the freezer for up to 3 months.
You may find that the coconut milk thickens the sauce when chilled. Just reheat it in a pot or pan over medium heat until creamy.
If needed, add an addition splash of vegetable stock or water to thin.
How to serve sun dried tomato cream sauce
I most often use this sauce to make creamy sun dried tomato pasta. It goes great with your favorite pasta: spaghetti, linguini, penne, fusilli, etc.
Boil the pasta in salted water and then add it to the skillet with the sauce. You can use a tablespoon or two of the pasta cooking water to help emulsify.
This sauce can also be served over steamed or roasted vegetables.
It’s great with your favorite protein such as chickpeas, seitan cutlets, or tofu.
Be sure to serve it with crusty bread for mopping up the last of the delicious sauce from your bowl!
Sun Dried Tomato Cream Sauce
Ingredients
- ⅔ cup (100 grams) roughly chopped sun dried tomatoes, drained from oil
- ⅔ cup (160 ml) full-fat coconut milk
- ¾ cup (175 ml) vegetable stock, room temperature
- Salt, to taste
Instructions
- Place the chopped sun dried tomatoes, coconut milk and stock in a blender and blend until thick and creamy. You can also use an immersion blender.
- Taste and add salt. I add about ¼ teaspoon.
- Transfer the sauce to a large skillet and warm over medium heat.
- Use as desired.
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