Pasta With Vegan Cashew Cream Tomato Sauce

Pasta With Vegan Cashew Cream Tomato Sauce
1 cup raw cashews
1/2 cup boiling hot water
1 cup strained tomatoes (or canned tomatoes – look for ones with no added salt or sugar)
1 clove garlic
1 handful fresh basil (for the sauce, but save some to top pasta with)
Thyme, salt, and pepper to taste
Approx. 2 cups pasta of choice (regular, whole wheat, brown rice, bean/lentil, etc)
Cook pasta according to package directions.
Boil water and then add all ingredients (except pasta) to a high-speed blender (I use this Vitamix).
Blend ingredients until thick and creamy (should take only a few minutes). Adjust seasonings to taste.
Drain pasta, and then stir in the sauce. Serve and top with cracked pepper + a sprinkle of chopped basil.

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