Creamy Tomato Pasta Sauce with Cashew Cream
Thick and creamy vegan Tomato Sauce made with cashew cream.
Ingredients
- 2 teaspoons olive oil
- 2 cloves garlic minced
- 1 medium onion diced
- ½ teaspoon salt
- ½ teaspoon pepper
- ¼ teaspoon <g class="gr_ gr_69 gr-alert gr_spell gr_inline_cards gr_run_anim ContextualSpelling multiReplace" id="69" data-gr-id="69">chili</g> flakes
- ¼ teaspoon <g class="gr_ gr_70 gr-alert gr_spell gr_inline_cards gr_run_anim ContextualSpelling multiReplace" id="70" data-gr-id="70">chili</g> powder
- ¼ teaspoon dried basil
- ½ teaspoon dried oregano
- One 680 ml can of tomato sauce
- One 156 ml can of tomato paste
- ½ cup All Purpose Vegan Cashew Cream
- 1 tablespoon red wine vinegar
- 1 tablespoon soy sauce
- 1 tablespoon fresh basil roughly chopped (plus more for garnish)
Instructions
- Heat olive oil in a large pot over medium heat. Add minced garlic and diced onion. Season with salt, pepper, <g class="gr_ gr_76 gr-alert gr_spell gr_inline_cards gr_run_anim ContextualSpelling multiReplace" id="76" data-gr-id="76">chili</g> flakes, <g class="gr_ gr_77 gr-alert gr_spell gr_inline_cards gr_run_anim ContextualSpelling multiReplace" id="77" data-gr-id="77">chili</g> powder, dried basil, and dried oregano. Cook over medium heat until onions are translucent, 3-5 minutes. Add tomato sauce, tomato paste, and prepared Cashew Cream. Stir until combined.
- Add red wine vinegar, soy sauce, and fresh basil. Continue stirring and cooking until fully heated, 5-10 minutes.
- Serve over your favourite pasta and top with additional basil.