Vegan Roasted Tomato Crema

This simple creamy dip or sauce is one I make when cooking for vegan friends. It's wonderful served over tacos or roasted vegetables, as a dip for chips, or even as a spread in wrap sandwiches.

To make this extra creamy, make sure to use silken tofu, which is more delicate and will give the crema a light texture. Note that if you don't eat soy, you can also use coconut yogurt in place of the tofu.

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Vegan Roasted Tomato Crema
Makes about 3 cups

6 roma tomatoes, cut in half lengthwise
2 garlic cloves, minced
olive oil
1 teaspoon black pepper
1/2 teaspoon kosher salt
1/2 pound silken tofu (half a typical package)
1/3 cup full-fat coconut milk
1 teaspoon ground cumin
1/4 teaspoon ground cayenne

Preheat oven to 425 degrees. Place tomatoes cut-side up on a baking sheet. Drizzle tomatoes with olive oil and sprinkle with minced garlic, pepper, and salt. Roast 15-20 minutes, or until tender. Remove from oven and let cool.

Combine tomatoes, along with any juices from the pan, silken tofu, coconut milk, and spices in the blender and puree until very smooth. Season with kosher salt and black pepper to taste. Then transfer to a bowl, cover, and chill until serving.

Variations: feel free to add fresh herbs, additional garlic cloves, or other spices to personalize the flavor.

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