Ingredients
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
Instructions
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!
Enjoy!
Notes
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.
I was skeptical about this recipe because it is so simple, but it tastes so AMAZING that I am planning to make a large batch this week to freeze into individual portions.
Creamy and rich, while still light. Layers of flavor. It would be so easy to customize with your choice of spices etc., but not necessary at all as it tastes wonderful the way it is.
Can’t wait to make this again. Thank you Maria!
Hello love!!! This is amazing Sara! So glad you liked it and will be making it again.
xx
I was excited and a little skeptical to try this! I recently made a soup that had a coconut and cashew base so I had high hopes for this! I followed the directions with one slight change. I could not find nutritional yeast in my store so I just used grated parm! First taste and I was in love! Super creamy, super delicious! I can’t wait to make this again! This sauce will be going into my regular rotation for sure!
★★★★★
his makes me so happy, Christine! Thanks for the love!
I just made this and it‘s absolutely incredible! Super easy instructions, just a few key ingredients (unlike other vegan recipes where you need at least 20 different spices), really simple to make and it tastes heavenly! It’s so creamy and absolutely delicious! I mixed in some spinach that I need to use up as well. Honestly, this is my new go to recipe for pasta! Love this and thank you so much for sharing it with us!
★★★★★
Yes, so glad you love this, Caroline! Thanks so much for the love!