Tag Archives: gluten free

Tomato Basil Cream Sauce & Pasta

25 Feb

There’s lots of options to lend a creamy texture to dishes in the vegan world. Unfortunately, I’m not a big fan of most. I think a lot of them from veg. sour cream, to veg cream cheese, have a bit of a strange plasticy taste. Luckily, there’s still hope in the form of raw cashews! They blend beautifully, taste wonderful, and add an instant hearty, creamy, fullness to a dish. There is absolutely no difference in this version of a tomato cream sauce, and one laden with heavy dairy cream. Plus, only one will love your body (this one!). Cashews rock!

Before you make this dish:

You’ll need to soak your raw cashews. This simply means taking the desired amount (in this recipe we’ll use 3/4 cup), putting it in a bowl, and covering with water. Put the dish of water and cashews in the refrigerator for about 6 hours or overnight.

Here’s what you need:

A blender

3/4 cup raw cashews

1 large tomato, or two small Roma tomatoes

3/4 small can tomato paste

1/4 – 1/2 cup water

1 tsp lemon juice


1/4 of a small onion, chopped fine

2 or 3 cloves garlic, chopped fine

salt to taste

black pepper to taste

1 Tbs dried basil

dried or fresh fennel to taste ( I prefer fresh, the dried doesn’t quite have the same result) chopped fine

2 tsp dried oregano

1 tsp dried thyme

1/2 tsp agave, honey, or small amount of other sweetener of choice

Olive oil for sauteing

8 oz pasta

I used rice spirals today, but any pasta will work. A wheat pasta, like whole wheat spaghetti, would definitely stand up stronger to this thick sauce, the rice spirals are a bit thin, but all will still taste great.


Boil a pot of water with salt. Add the pasta, and cook according to directions.

For sauce base, blend together the tomato(es), tomato paste, cashews, lemon juice, and water until they become creamy. Start with 1/4 cup water, and continue to add until you reach the consistency you would like. Remember, it will thicken up a bit during heating.

Heat olive oil in pan on medium heat. Add onions, cook for 1 minute, and then add garlic. Saute until both are a light brown. Please don’t over cook, no burning.

Add sauce base along with spices, and sweetener. Stir constantly on medium for about 6 minutes.

Drain pasta, and fold into sauce.

Add a bit more basil, and fennel on top.


Here’s mine. I love a super thick sauce, and lots of extra fennel, and basil!