Ingredients
| baking soda, as needed | |
| 3 | quarts tomato juice |
| milk, as needed | |
| 1/2 | small onion, finely minced |
| 1 | tablespoons olive oil (1-1 1/2 tablespoons) |
| 1 | teaspoons Bragg liquid aminos (1-2 teaspoons) |
| 1/2 | teaspoon paprika (1/4 - 1/2 teaspoon) |
| 4 | medium dried Thai or sweet basil leaves, whole |
| 1/4 | teaspoon rosemary, crushed |
| 1/4 | teaspoon thyme |
| 1/2 | rounded teaspoon garlic powder |
| 1 | cup cashew milk (1-2 cups) |
| salt, to taste |
Instructions
Add a pinch of baking soda to tomato juice and stir 2-3 minutes until foam settles. Test acidity by putting some tomato juice mixture into a cup of milk to see if it curdles. Add more baking soda as needed, ⅛ teaspoon at a time. Repeat testing procedure until tomato mixture doesn’t curdle. Sauté finely minced onions in oil until caramelized, slightly browned, but do not burn. Heat juice in a 5- to 6-quart saucepan until just boiling. Add liquid aminos, paprika, Thai or basil leaves, rosemary, thyme and garlic powder. Simmer for at least 15 minutes. Then add cashew milk and simmer or keep warm until serving. Do not boil! Add salt to taste and adjust seasonings, if needed. Best the next day after marinating in the refrigerator overnight. Serves 6-8
