Creamy Tuscan sauce with wine


2 Tablespoons vegan butter or olive oil
6 cloves garlic, finely diced
1 small onion, diced
1 Tablespoon cornstarch or flour

½ cup white wine
6-10 pieces sun dried tomato cut into strips (oil drained)
2 cans coconut milk
Salt and pepper, to taste

3 cups baby spinach leaves
1/4 cup nutritional yeast
1 Tablespoon Italian herbs


  1. Heat olive oil or butter in a large pan sautee garlic and onion until soft.
    push garlic and onion to the side.
  2. Add the cornstarch to create a roux.
  3. Add the white wine and stir, allow to boil down to about half.
  4. Add the coconut milk and the remaining ingredients. stir and allow to thicken.

Serve over pasta, couscous, quinoa or rice.

This dish is great with coconut crusted tofu.

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