Creamy Tomato-Basil Sauce


Once again it’s approaching 5:00 and I have no clue what’s for supper.

I looked around my kitchen, hmmm.

Earlier today I covered some raw cashews with water. I did not have a special plan for the cashews, I just knew I needed to use them. I had seen a video earlier this week of an Alfredo sauce using cashews as a base. Cashews make a wonderful creamy base for soups and sauces, that I do know!

So now I have a plan. A creamy sauce using the cashews that were soaking.

Then I looked around my kitchen to see what else would spark my cooking imagination. Oooh, fresh vegetables from the garden!

I had: potatoes we dug earlier this week, zucchini and yellow squash from the garden and some onions and bell peppers I picked up from the grocery.

I cut up the vegetables (potatoes, onions, orange bell pepper, yellow squash and zucchini) and placed them on my big stone ware cookie sheet. I sprayed them with cooking spray and sprinkled with salt, cracked pepper and smoked paprika (excellent spice for all veggies). Baked that at 425 degrees until tender.

After I had my vegetables in the oven I began a quick search for a cashew-based sauce. This lead me to Vegan Yum Yum’s Super Quick Tomato Basil Cream Pasta. So super creamy and thick and fantastic. A very nice change over the regular marinara sauce that is quite chunky after I load it up with cooked veggies.

My tomatoes in the garden are still green, so I opened a jar I canned last year. If you don’t have fresh tomatoes you can use a can of chopped tomatoes. One 15 ounce can should be fine. Since I used canned tomatoes I did not add the 1/4 cup water.

I also added some nutritional yeast to give it a ‘cheesy taste/texture’.

I served the sauce over spelt noodles. The left over sauce will be served over left over baked vegetables.

This is my version of her recipe:

Creamy Tomato-Basil Sauce

  • 1 Large, ripe tomato (2 cups roughly chopped, 1 1/2 cups blended) or 1 15 ounce can chopped tomatoes
  • 1/2 cup raw cashews
  • 1 Tablespoon Tomato Paste
  • 1/4 cup water (if using fresh tomatoes)
  • 2 Tablespoons Nutritional Yeast
  • 2-4 Cloves Garlic, minced
  • water for sauteing
  • 1-2 Teaspoons dried basil (or handful of fresh leaves)
  • Salt and pepper
  • Pasta or vegetables
  1. Combine tomatoes, cahews, tomato paste, nutritional yeast and 1/4 cup water in blender.
  2. Blend until very smooth.
  3. Meanwhile saute minced garlic in some water for a minute or two.
  4. Add blended tomato sauce to the garlic. Season with basil and salt and pepper to taste.
  5. Simmer for 5 minutes to blend seasonings.
  6. Serve over pasta or fresh veggies.

Fresh Basil

Related posts:

  1. Alfalfa Sprouts on Vegan Pizza
  2. Vegetable Chili Recipe – With Mung Sprouts
  3. Sloppy Lentil Joes
  4. Twice Baked Potatoes with Roasted Garlic
  5. Raw Guacamole – with Alfalfa Sprouts


Please enter your comment!
Please enter your name here