Cashew Cream and Tomato Sauce
Servings
4 Servings
Ingredients
- 1/2 a jar of your favorite tomato sauce roughly 1.5 cups I always use Trader Joe’s garlic marinara
- 2 cups of fresh tomatoes Costco’s sweet yellow tomatoes are delicious, always fresh, and the perfect sweetness to this recipe
- 5 cloves of fresh garlic
- 2 teaspoons of Bakto ground Madagascar vanilla bean
- 1 teaspoon of red chili flakes optional for spicy
- salt and pepper to taste
- ½ cup of cashews. Raw nuts only not salted or roasted
- 1 cup of water
Instructions
- In a small pot, heat all ingredients for tomato sauce together over a low heat. Tomatoes heat up very quickly, so a high heat would burn your sauce AND splatter all around your kitchen! Stir to combine every minute or two.
- While the sauce is heating up, place cashews and water in your blender/ food processor/ Vitamix.
- Blend on high for 1 minute.
- After 5 minutes, taste your sauce, make sure the correct amount of salt and pepper is added. Turn off heat.
- Pour carefully into your blender/ food processor/ Vitamix with the cashew cream. Blend on high for 2 minutes until sauce is smooth and creamy.
- Serve over fresh pasta, if desired, add some cheese on top like pictured above.
Sorry Jeff…gotta try it. I was skeptical first. All the vanilla did (as I wrote) was bring out the tomato flavor. Have you ever put salt with caramel?
Sometimes reversing sweet and savory works really amazing.
Disgusting is a very harsh word though, try to cook something first and actually READ what I wrote before publicly being rude.
Thanks!
DISGUSTING????? VANILLA AND TOMATO? AND WE TRUSTED YOUUUUUUU!!!!
This sounds amazing. I am loving using cashew cream in desserts and I am eager to try this!
Thank you for sharing. I’m new at kosher and really wanting to go Vegan or at least vegetarian. And maybe I can w/ your great recipes. they sound yummy. Many blessings to you!! JoAnn