Vegan Tomato Cream Sauce

Vegan Tomato Cream Sauce

  • 50 gOnion, finely diced
  • 0.5 ×garlic clove(s)
  • 10 gflour
  • 50 gtomato paste
  • 100 mlvegetable stock
  • 5 gcane sugar
  • 150 gVegane Sahne (Flora 31%)
  • 20 gVegane Butter (Flora)
  • 200 gPassierte Tomaten (Coulis)


Sauté the onion lightly in butter, briefly roast the tomato paste and dust with flour. Keep on low heat for 2 minutes and season the sauce with salt and pepper.


Put straight into an iSi Whip using an iSi Funnel & Sieve. Screw on an iSi Professional Charger and shake about 16-18 times.


Serve in portions as needed.

iSi savings tip:

The optimal temperature for hot sauces is 69°C.

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