• Juliana Nogueira

Creamy Plant Based Tomato Sauce


8 vine tomatoes

4 tbsp olive oil

6 large garlic cloves

2 tsp dry thyme

2 tsp dry rosemary

8 large white button mushrooms

1 cup raw cashews

½ tsp crushed red chillies (or more if you like it spicy)

Salt to taste

This makes four portions.

Start by adding the cashews to a bowl and covering them with water. Put it aside (it will soak while you prepare the other ingredients).

Peel the tomatoes easily by submerging them in boiling water (save this water to cook your pasta) for a couple of minutes and then transferring them to a bowl of cold water. This should make peeling a breeze. After peeled, roughly chop the tomatoes keeping the seeds and all of the juice.

Thinly chop the garlic and add it to a pan or pot with the olive oil and all of the spices. Use low heat to infuse the flavours into the oil for a few minutes until aromatic. Next add the tomatoes and increase the heat to bring the mixture to a gentle boil. This is also a good time to add salt.

Lower the heat and let it simmer for 15-20 min. Use this time to chop the mushrooms. Add the mushrooms to the pan (also add a bit of water if needed - it will depend on how juicy your tomatoes were) and cook for another 5 mins or so.

Meanwhile, strain and rinse the cashews. Use a blender to blend the strained cashews with ½ cup of water. The result should be a very creamy mixture. Once the mushrooms have cooked through add the cashew cream to the pan and let it simmer for another couple of minutes.

Enjoy the creaminess!


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