Serves 4 to 6
This sauce is so impressive, you’ll have Grandma begging for the recipe. More like “passing up” generation-to-generation. Amirite, Grams?
Are you nuts about nuts?! Check out other fun ways to use cashews. #IDKANCDT
INGREDIENTS
2 Tbsp olive oil
3 minced garlic cloves
1 (28-ounce) can crushed tomatoes
2 tsp sea salt
2 tsp organic sugar
½ cup raw cashews
½ cup water
½ cup chopped fresh basil
INGREDIENTS
*Recipe + Photo: Chloe’s Vegan Italian Kitchen
PREP
If you are not using a high-powered blender, such as Vitamix, soak cashews overnight or boil for 10 minutes and drain. This will soften the cashews to ensure a silky smooth cream.
METHOD
Heal olive oil in a large saucepan over medium heat. Add garlic and cook for about 1 minute, stir in tomatoes, sea salt, and sugar. Cook over medium-low heat for 10 minutes, stirring occasionally.
In a blender, combine cashews and water on high until very smooth, about 2 minutes. Stir cashew cream into the tomato sauce and turn off heat. Stir in chopped basil.
NOTES + SERVING TIPS
Toss in some freshly cooked pasta and enjoy!
Pro Tip: try serving with chopped fresh basil cut into chiffonade*.
*Chiffonade = aka “made of rags”. To cut an herb or veggie in chiffonade, first stack the leaves evenly and roll the stack tightly to resemble a cigar. Slice the roll crosswise into very thin slices and pull apart the slices into strips.