Creamy Vegan Tomato Sauce

Submitted by Ineke M.

"Who says you can't have creamy tomato sauce without dairy? This recipe takes advantage of canned tomatoes and is perfect in winter, when fresh tomatoes tend to look a little pale. A quick spin in the blender creates a rich, creamy base, which is then simmered with aromatics and spices. Serve with your favorite pasta!"

 

• Ready In: 30mins
• Ingredients: 15
• Serves: 4-6

ingredients

• 1⁄2 cup raw cashews
• 1 (28 ounce) can whole canned tomatoes
• 2 tablespoons tomato paste
• 2 tablespoons extra virgin olive oil
• 1⁄2 onion, finely chopped (about 1/2 cup)
• 2 garlic cloves, minced
• 1⁄2 teaspoon dried thyme
• 1⁄2 teaspoon dried oregano
• 1⁄2 teaspoon dried rosemary
• 1⁄2 teaspoon dried basil
• 1⁄4 teaspoon red pepper flakes (or to taste)
• 1⁄2 teaspoon salt
• 1 teaspoon sugar
• 1 large tomatoes, diced (optional)
• fresh basil, sliced, to garnish (optional)

directions

1. Place cashews, canned tomatoes (with their juices) and tomato paste in a blender and puree until very smooth. This can take a few minutes, depending on the strength of your blender.
2. Heat olive oil in a saucepan over medium heat. Add onion and sautée until golden. Add garlic and sautée for another 1–2 minutes, making sure not to burn it.
3. Stir in the pureed tomato mix and bring to a simmer. Add herbs, salt and sugar and simmer gently for 15–20 minutes, until sauce has slightly thickened. Taste and adjust seasoning as needed.
4. If desired, stir in fresh diced tomato shortly before serving and simmer until heated through.
5. Mix with, or serve over, your favorite cooked pasta and garnish with fresh basil.

Reviews

[Alex_Rayne1996]

Very very good. I used this for lasagna sauce and it was WAY to good. T