![Vegan Tomato Cream Sauce with Pasta [GF, Oil-Free]](https://wholesomecrumbs.com/wp-content/uploads/2020/04/img_5ea716d03ef3b-425x425.jpg)
Vegan Tomato Cream Sauce with Pasta [GF, Oil-Free]
Luxurious, creamy and delicious vegan tomato sauce made with cashews and coconut cream.
Equipment
- High Speed Blender
Ingredients
- 1/2 cup chopped sweet onion
- 1 tsp fresh chopped garlic about 2 cloves
- Splash of veggie broth
- 3/4 cup raw cashews
- 1 large 28-oz can crushed tomatoes in tomato purée
- 1/2 cup canned full-fat unsweetened coconut milk (use majority of the thick cream) you'll need 1 can
- 5-6 medium size basil leaves plus extra for topping
- Salt and pepper to taste
- Italian seasoning to taste
- 14 oz of favorite pasta, regular or GF
Instructions
- Chop onion and add onion, fresh garlic and splash of veggie broth to a large pan and sauté over medium heat for about 5 minutes.
- While the onion and garlic are cooking, boil your cashews in a medium pot.
- Once the cashews start boiling, lower the heat to med-low and boil the them, covered, for about 15 minutes. When the cashews are done, drain and set aside to cool.
- Once the onion and garlic are cooked, add your can of tomatoes and canned coconut milk to the saute pan and cook for a few minutes over low heat, stirring occasionally. Remove from heat and set aside to cool.
- Boil water for pasta and cook pasta according to directions on package.
- Once the cashews and sauce are cooled, add everything plus a handful of basil (about 5-6 leaves) to a high-speed blender and blend until smooth and creamy.Pour the sauce back into the saute pan over low heat. Adjust seasonings to your liking and serve over your pasta. Enjoy!
Notes
- Make sure to use full fat unsweetened canned coconut milk. When scooping the milk out of the can for the recipe, use the thick cream on top.