Creamy Tomato Sauce (vegan, gluten free, oil free)

Updated: 7 days ago

A creamy, flavorful, and nourishing sauce to add to your favorite pasta dish!

With a creamy soft texture, vibrant flavors, and only wholesome ingredients, this sauce is the perfect option to add to your pasta dish! Whether you're using it on spaghetti, in lasagna, or as the sauce for your zoodles, this Italian inspired recipe is a great way to incorporate a creamy element to your delicious tomato sauce without using any dairy!


One 28 oz can crushed tomatoes (look for BPA-free containers)

1 cup cashews (soaked overnight or 2-3 hours in warm water)

1/2 cup veggie broth

¼ cup onion (chopped)

2 cloves of garlic (minced)

1/2 tsp salt

1/2 tsp pepper

1/2 tbsp oregano

1 tsp thyme


1/2 cup shredded basil (for blending into sauce and/or serving on top of pasta)

Step by step:

  1. To a large saucepan on medium heat, add in your onion and garlic

  2. Allow to cook for 4-5 minutes, using water to de-glaze the pan as needed

  3. Add in your can of crushed tomatoes, veggie broth, salt, pepper, oregano and thyme

  4. Allow to simmer for 10 minutes

  5. Carefully transfer 1/2 of the ingredients from the saucepan and 1/2 of your soaked and drained cashews into to a blender (be cautious not to overfill)

  6. Blend until smooth and transfer to a heat-safe container

  7. Repeat the process with the other half of your remaining ingredients

  8. Use immediately on a pasta of your choice, or, allow to cool and store in freezer for up to two weeks!

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