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Creamy Vegan Tomato Sauce

A vegan cream sauce made possible with cashews!
  • 15 min

    Total time

  • Easy

    Level

  • 4

    Yields

  • Seasonality

    All year

  • 2 cans (14.5oz each) diced tomatoes, no salt added
  • 3 tablespoons olive oil
  • 4 garlic cloves, sliced
  • ½ cup raw cashews
  • 3 tablespoons Yondu
  • 16oz rigatoni pasta, cooked according to package directions

Method

    1. Using a strainer, drain tomatoes into a bowl by pressing with a wooden spoon; reserve juice, about 1-3/4 cups.
    2. In a medium skillet, heat oil and garlic over medium until fragrant without browning garlic, about 5 minutes. Add drained tomatoes, increase heat; cook and stir about 5 minutes.
    3. Add juice and cashews; simmer until slightly thickened, about 5 minutes. Puree until smooth; stir in Yondu.
    4. Toss with warm pasta, using pasta water to adjust consistency if necessary. Garnish with torn basil leaves.

    Notes/tips:
    Reserve pasta water and toss with sauce and pasta to adjust consistency.

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2019-02-18T14:41:36-04:00