Imagine a sauce so luxuriously creamy, so rich and velvety, that you won't believe it's completely dairy-free. Our Cashew Cream Tomato Sauce is about to revolutionize your pasta nights and transform your culinary experience with its incredible blend of smooth cashew cream and vibrant tomato flavors. Whether you're a vegan, lactose-intolerant, or simply someone who loves mind-blowing recipes, this sauce will become your new obsession!
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 1 cup cashews, soaked
- 1 can (15 oz) crushed tomatoes
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 1 teaspoon dried basil
- Salt and pepper to taste
Instructions
- Begin by soaking the cashews in hot water for at least 30 minutes prior to cooking. If possible, soak them overnight for a smoother texture.
- Drain and rinse the soaked cashews thoroughly under cool water.
- In a high-speed blender, combine the soaked cashews with 1/2 cup of fresh water. Blend until completely smooth and creamy, creating a cashew cream base.
- Heat olive oil in a medium saucepan over medium heat. Add minced garlic and sauté for 1-2 minutes until fragrant, being careful not to brown the garlic.
- Pour in the crushed tomatoes and stir to combine with the garlic. Reduce heat to low and simmer for 5 minutes.
- Add the prepared cashew cream to the tomato mixture, stirring gently to incorporate.
- Sprinkle in dried basil, salt, and pepper. Stir to combine and let the sauce simmer for an additional 5-7 minutes to meld the flavors.
- Taste and adjust seasoning as needed, adding more salt, pepper, or basil to suit your preference.
- Remove from heat and let the sauce rest for 2-3 minutes before serving.
- Serve hot over pasta, as a dipping sauce, or use as a base for other dishes. The sauce can be stored in an airtight container in the refrigerator for up to 5 days.
Tips
- Soaking is Key: For the smoothest cashew cream, soak your cashews overnight if possible. If you're short on time, use hot water and soak for at least 30 minutes.
- Blending Technique: Use a high-speed blender and blend the cashews thoroughly to ensure a completely smooth and creamy base.
- Garlic Management: Be careful not to brown the garlic when sautéing - it can turn bitter and overpower the delicate flavors.
- Flavor Customization: Feel free to experiment with herbs. While dried basil is classic, you can try fresh basil, oregano, or even a pinch of red pepper flakes for heat.
- Consistency Control: If the sauce is too thick, add a little more water. If it's too thin, let it simmer a bit longer to reduce.
- Make-Ahead Friendly: This sauce can be prepared in advance and stored in the refrigerator for up to 5 days, making meal prep a breeze.
- Versatility Tip: Don't limit this sauce to pasta - it's amazing as a pizza sauce, dip, or even as a base for other creative dishes!
Nutrition Facts
Calories: 180kcal
Carbohydrates: 12g
Protein: 6g
Fat: 14g
Saturated Fat: g
Cholesterol: 0mg
