Main Dishes
Creamy Cashew Coconut Tomato Sauce
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I love this vegan recipe for the summertime, and I know what you’re thinking, that pasta isn’t necessarily a “summer” food. However, I find this creamy sauce to be perfect for the summertime when you want to get a hearty meal in.
This sauce is seriously the best and it’s all thanks to those cashews and Bob’s Red Mill’s Nutritional Yeast. The combination of the two is one of my favs. I love cooking with cashews and if you’ve followed me before, you know I add nutritional yeast on everything!
As a vegan, you know I obviously don’t eat dairy, and when I decide to make the choice of becoming vegan, I ensured I really educated myself on great dairy substitutes. Cashews are so great and versatile because they are buttery, sweet, but salty and they are an excellent source of vitamins, antioxidants and minerals. Cashews include vitamin E, K and B6, plus copper, phosphorus, zinc, magnesium, iron and selenium. All of these are important for maintaining good health!
I also used coconut milk in this recipe which is another great dairy-free substitute. Coconut milk adds a lot of flavours to a recipe, plus it’s healthy fat called lauric acid that can be easily absorbed and used to provide your body with energy! Coconut milk can help you lower your cholesterol levels, improve your blood pressure and even prevent heart attacks and strokes. However, full-fat coconut milk is high in calories so ensure you use it in moderation.
This vegan sauce is super simple, and will make a great dinner, as well as leftovers. Nothing is more comforting than a big bowl of pasta and I love this recipe because I don’t feel guilty eating it. It’s filled with goodness for your body!
What is your favourite pasta sauce or recipe? Share below in the comments!
Creamy Cashew Coconut Tomato Sauce
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.
Review This Recipe Let us know how it was!
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!
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 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