- 1 onion peeled and diced
- 2 garlic cloves peeled and minced
- 450 g red tomatoes
- 1 red bell pepper
- 1 400 g can of tomatoes
- 6 basil leaves
- 1 tsp salt
vegan sour cream, raw garden kale chips
In a big pot heat some cooking oil, add onion and garlic and let cook on medium heat until tender. Add tomatoes, chopped paprika, and canned tomatoes and let simmer for 10 minutes. Transfer everything to a blender, add salt and basil leaves. Blend until smooth.
Vegan sour cream:
- 70 g (1/2 cup) cashews soaked in water for at least 4 hours of overnight
- 1 tsp apple cider vinegar
- 2 Tb lemon juice
- 1/4-1/2 cup filtered water
Drain and wash cashews, add them to a blender with 1/4 cup water and the rest of the ingredients. Blend well, add more filtered water if necessary until the desired consistency.