Velvety tomato cashew cream sauce
Lately, I’ve been really into kelp noodle, zucchini spirals and chickpea pasta dishes with boat loads of vegetables.
What I wasn’t enjoying, though, was the boring store-bought marinara sauce I was pairing it with. I wanted something that felt more substantial.
And that’s how this tomato cashew cream sauce was born. I took my simple cashew cream sauce and added it to a basic homemade marinara sauce, and that’s it!
It’s great with all pasta varieties, but I find it especially perfect when paired with lighter pasta alternatives such as kelp noodles, zucchini spirals, etc. or a vegetable loaded chickpea pasta dish.
While you can definitely sub the cashew cream sauce with an unsweetened plant-based milk to make things easier, I recommend taking the time to whip up the cashew cream sauce for maximum flavor. But that’s just me!
In any case, check out the full recipe below.
Hope you love it as much as I do.
Velvety Tomato Cashew Cream Sauce
Prep Time: 2 hours* | Cook Time: 10-15 minutes
*to allow for cashews to soak.
Ingredients
1 cup of simple cashew cream sauce
1 tbsp minced garlic
1/2 onion, finely chopped
1/2 tsp salt
1/2 tsp onion powder
1 tsp dried oregano
1 can diced tomatoes (liquid included)
Small handful of fresh basil, finely chopped
Directions
Coat a medium-sized sauté pan with a bit of spray oil (I like avocado oil) and place on a medium heat. Add garlic, onions, dried herbs and spices (not basil) and cook until onions begin to sweat (about 3-5 minutes).
Stir in tomatoes and basil, mix well and cook for another 3-5 minutes
Stir in cashew cream, bring to boil and reduce to a simmer. Mix well and let cook for an additional few minutes.
When ready, add your favorite cooked pasta or pasta substitute to the sauté pan and stir well. Taste and season with more salt or some black pepper, if needed.
