1 tbsp olive oil
1 large white sweet onion, roughly chopped
4 cloves garlic
3 cups fresh, sweet, tomatoes – I used Roma – roughly chopped
1 tsp. tomato paste
1 tsp. better than bouillon vegetable paste
1/2 cup raw cashews, soaked in water overnight or for 30 minutes in boiling water
3 tbsp. nutritional yeast – I used Bob’s Red Mill
3/4 cup coconut milk, the firm part from the top of the can
garish with parsley and vegan parmesan
Into a bowl add your cashews and water. Either the night before or add boiling water 30 minutes before cooking.
Into a large sauce pan add your olive oil and heat on medium for around 20 seconds. Add your onions and cook down for around 5 minute or until fragrant and soft. Add your garlic and cook down for another minute. Stir often to avoid burning. Turn heat to low and add your fresh tomatoes, tomato paste and veggie paste. Cook for around 10 -15 minutes with lid on till tomatoes are soft and broken apart.Stir for around 30 seconds and set aside.
Into a blender add your cashews, nutritional yeast and coconut milk. Blend till smooth, this may take up to 2 minutes. To the blender, add your tomato mixture. Blend for around 30 seconds. You want it smooth but not like a creamy soup. Taste for seasoning and add your salt and pepper as per your palette.
Reheat in the same on low heat for a few minutes while the sauce thickens up. Serve with pasta or as the tomato sauce for creamy lasagnas or pasta fillings!
Garnish with parm + parsley!
Lasts in a tight sealed container in the fridge for up to 5 days.
Lasts in a tight sealed container in the freezer for 1 month.
Be sure to cool the sauce completely before refrigerating or covering with lid.