1/2 tbsp olive oil
2 cloves garlic, minced
1/2 onion, minced
1 16oz can diced tomatoes
1 6oz can tomato paste
1/2 15.5oz can full coconut milk (must be full coconut fat in a can)
1/2 tbsp oregano
1/4 cup chopped fresh basil (optional)
Salt to taste (optional)
Use a large skillet.
Warm olive oil on skillet at medium heat. Add the garlic and onions, sautée for 3-5 minutes.
Add the can of diced tomatoes, and the can of tomato paste. Mixing them until combined (it should be thick).
Once combined, mix in the 1/2 can full fat coconut milk (do not shake can, we want the fatty top layer). Stirr until sauce is a dark orange color. Cook for about 5 minutes or until warm.
Add oregano, fresh basil and salt if desired.
*This doesn't taste exactly like vodka cream sauce. As a pregnant vegan I was looking for an alternative that I could eat (with no alcohol or dairy). This has a flavor like vodka cream sauce but it's not vodka cream sauce. I still love it.*