When life gives you lemons, you make a creamy vegan tomato sauce… This recipe started out as a tomato soup, but upon completion, made a fantastic blush sauce instead. Nothing brings out the flavor of tomatoes quite like roasting them, and this sauce is packed with flavor. It’s a winning combination of roasted tomatoes, garlic, basil, and the creamy texture of cashews. We paired this sauce with fettuccine but it could easily be made gluten free by using a gluten free pasta. We know you’ll love this as much as we do.
1 cup raw cashews
4 cups tomato juice, we used organic tomato juice that was just filtered water, salt, and organic tomato concentrate
1 pint cherry or grape tomatoes
15 basil leaves, large and fresh
4 garlic cloves
1 tsp. thyme
salt & pepper
1 Tbsp. balsamic vinegar
1 Tbsp. olive oil
4-5 servings of cooked fettuccine pasta
Method of Prep:
Preheat the oven to 400°F.
Line a sheet pan with parchment, and toss the cherry/grape tomatoes in olive oil, balsamic vinegar, and salt & pepper. Roast in the oven for 15 minutes. They will be juicy and wrinkly.
While the tomatoes are in the oven, in a high speed blender, blend the cashews and tomato juice. Blend extremely well until mixture is smooth. Pour the contents into a medium sized pot and set aside.
In a small saute pan, pan sear the garlic cloves and thyme with a little bit of olive oil on Med to Med/Hi heat. Just until browned and aromatic. Set aside.
Once the tomatoes come out of the oven, allow them to cool for a few minutes. Add the roasted tomatoes and the sauteed garlic and thyme to the blender or food processor, and pulse until chopped, but still semi-chunky.
Add the chopped roasted tomatoes, sauteed garlic and thyme to the pot with the blend of cashews and tomato juice. Cut the basil leaves with a chiffonade cut and stir in. Heat on Medium, stirring frequently to prevent sticking, until heated through.
Toss the sauce with the fettuccine.
This sauce will serve 4-5.
Serve hot, Enjoy!