Fry the garlic in 1 tbsp olive oil for 1 minutes and add tomatoes. lower the heat and keep cooking
Bechamel – this sauce is easy to make and VERY useful. the ground rule is keep stirring all the time, don’t let it burn and don’t add too much fluids at once. Use a good pot and a relatively low flame – put 3 olive oil tbsp and when hot add 2 tbsp of flour. stir constantly, a small ball of oil and flour would form. If seems too dry, add some olive oil.
add water/non-dairy milk slowly and steadily while stirring- 100 ml at a time, the “ball” would widen and become a sauce.
Add fluids whenever needed, you will eventually have a thick white sauce. Add cashew cheese and nutmeg, turn off heat.
While the Tomatoes are cooking – add ground pepper and white wine.
Pour the Bechamel sauce into the simmering tomato sauce. if needed add a pinch of sugar. add basil and salt.
Serve with pasta and grated Brazil nut.
I’d love to get more feedback – questions about recipes, comments and suggestions!