Creamy Vegan Tomato Sauce

 

 

This sauce starts with a traditional rustic tomato base and is finished with a beautiful silky cashew cream to add the ultimate dose of comfort. IT. IS DELICIOUS. Once you make it, it will become a weekly staple. Use it on your favourite gluten free pasta, to top a bean and quinoa bowl or to add the final flourish to a stack of zucchini fritters. The possibilities are endless... 

INGREDIENTS 

Cashew Cream

1 1/2 cups Terrain Organic Raw Cashews , soaked overnight

1/2 cup filtered water

2 teaspoons Bragg Apple Cider Vinegar 

1 garlic clove

Salt & freshly ground pepper

 

Creamy Tomato Sauce (makes about 3 cups)

1 can Global Organics Whole Peeled Tomatoes

1/4 cup minced basil

1/4 cup minced parsley

1 tablespoon minced oregano

2 teaspoons chopped thyme

1 tablespoon Loving Earth Organic Coconut Sugar 

Salt & freshly ground pepper

1 small onion, diced small

3 garlic cloves, minced

1/2 cup cashew cream (recipe above)

Gluten free pasta options: Ceres Organic Sorghum Fusilli or Casalare Gluten Free Penne Pasta

 

METHOD

Place cashews, water, vinegar, and garlic in a high-speed, upright blender on high for a few minutes, scraping down the sides of the blender container, until creamy.  Season with salt and pepper.  If your cream is too thick, add more water a 1/2 tablespoon at a time until it's reached your desired consistency. You don't want the cream too thin, think: greek yogurt consistency. Scrape the cashew cream into an air-tight jar and store in the refrigerator.  The cream can be made a few days in advance if need be.

To make the sauce, add the can of tomatoes to a large mixing bowl, and crush them until the tomatoes are broken (using a potato masher works really well for this).  Add the chopped herbs, sugar, a few big pinches of salt, and a few grinds of ground pepper.  Let it sit and marinate while you cook the other ingredients.

Heat a large lidded pot over medium heat, once hot, add the onion and stir, cook until the onion is soft and translucent, about 5 minutes.  Add the garlic and stir, cook for 1 minute.  Then add the tomato sauce mixture, increase the heat and bring it to rolling simmer.  Give it a stir, then cover. Turn the heat down to low, and let the sauce cook for 20 minutes, until the sauce has reduced and thickened a little.  Remove from heat and stir in the cashew cream (if you want it creamier, add 1/4 cup more cream).

Top your favorite pasta, a bean and quinoa mix, zucchini fitters, etc.