Vegan Pink Pasta Sauce
Enjoy the perfect blend of marinara and white sauce with this rich and creamy Vegan Pink Pasta Sauce.
Servings: 4 servings
Calories: 497kcal
Equipment
Ingredients
- 1 tablespoon olive oil
- 1 small onion chopped
- 2 cloves garlic minced
- 14.5 ounces diced tomatoes or 2 large/3 medium chopped
- ¼ cup tomato paste
- 1 tablespoon dried Italian herbs
- ¾ teaspoon sugar*
- Salt black pepper and red pepper flakes to taste
- ¾ cup cashew cream see below
CASHEW CREAM:
- ¾ cup cashews soaked
- 1 cup water
TO SERVE:
- Cooked pasta
- Nutritional yeast flakes
- Fresh parsley
Instructions
- Start by soaking ¾ cup of cashews. You can do this in hot water for about 30 minutes or in room temperature water overnight.
- In a saucepan over medium heat, heat the olive oil. Once hot, sauté the onion and garlic in the oil until the onion is transparent.
- To the onion add in the chopped tomatoes, tomato paste, Italian seasonings, sugar, salt, pepper and and red pepper flakes. Cook for about 5-10 minutes until tomatoes cook down.
- While your tomatoes are cooking, drain and rinse your soaked cashews and prepare your cashew cream by blending the cashews with 1 cup of water until completely smooth. Pour the cashew cream into a separate cup and rinse out your blender.
- Next, pour the tomato mixture into your rinsed out blender and blend until fairly smooth.
- Pour the blended tomato sauce back into your saucepan pot and add in ¾ cup of cashew cream.
- Heat the sauce back up and taste and adjust seasonings as needed.
- Pour the sauce over cooked pasta, garnish and serve.
Notes
*I used coconut sugar.
This homemade pink pasta sauce should last 3-4 days in the fridge. Or freeze for 3-4 months!
Nutrition
Calories: 497kcal | Carbohydrates: 32g | Protein: 15g | Fat: 38g | Saturated Fat: 7g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 22g | Sodium: 154mg | Potassium: 843mg | Fiber: 4g | Sugar: 8g | Vitamin A: 392IU | Vitamin C: 16mg | Calcium: 98mg | Iron: 6mg