Vegan Tomato Basil Cream Sauce

Vegan tomato basil Cream Sauce

Nutritional yeast (I use Bragg’s) is commonly used by vegans as a cheese substitute. It is a complete protein and is naturally high in vitamins including all B Vitamins. Most companies also add Vitamin B12. This vegan tomato basil cream sauce is a perfect substitute for those on a vegan diet who also miss cream sauces. Cashews can be added to numerous dishes, including soups, to give them a creamy texture. This is great served over any type of pasta, polenta or gnocchi. Enjoy!

Ingredients needed

Serves 3

1 large tomato
1/2 cup raw cashews
1 tablespoon nutritional yeast
1/4 cup water
2 tablespoon tomato paste
1 tablespoon olive oil
3 garlic cloves, minced
1/4 cup onion, chopped
1/3 cup white wine
Salt and pepper to taste
1 cup packed fresh basil, finely chopped

Cooking instructions

Chop tomato and add to a blender or food processor (with skin and seeds). Add the cashews, nutritional yeast, water, and tomato paste. Process until smooth.

Heat olive oil over low medium-low heat. Add the onion and saute until translucent (approximately 4 minutes). Add the garlic and saute for a few minutes more, being careful not to burn it. Pour the sauce from the blender into the skillet and stir. Add wine. Let simmer for 4-5 minutes. Add salt and pepper to taste. Remove sauce from heat and stir in basil. Stir and serve the vegan tomato basil cream sauce immediately over your favorite pasta or polenta.

Photo and recipe by Michelle

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