Vegan Tomato-Artichoke Alfredo Sauce

INGREDIENTS:3 quarts artichoke hearts
1 ½ quarts California Ripe Olives, whole pitted
1 ½ quarts tomato, diced
2 cups basil, fresh, thinly sliced
½ cup olive oil
1 ½ quarts onion, diced
½ cup flour
1 Tbsp. garlic powder
1 Tbsp. salt
1 tsp. white pepper, finely ground
2 quarts soy milkDIRECTIONS:Drain artichoke hearts, reserving 3 cups

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