Dairy-Free Tomatensahnesauce
Elevate your pasta night with this rich and velvety Dairy-Free Tomatensahnesauce! A plant-based twist on the classic creamy tomato sauce, this flavorful recipe combines sweet crushed tomatoes with the luxurious creaminess of unsweetened coconut milk and a savory boost from nutritional yeast. Warm notes of garlic, onion, and Italian herbs—like basil and oregano—create a perfectly balanced flavor profile, while an optional pinch of red pepper flakes adds a subtle kick. This sauce is not only dairy-free but also vegan-friendly, making it a crowd-pleaser for a variety of dietary needs. Ready in just 30 minutes, it's perfect for busy weeknights and can be served over pasta, rice, or roasted veggies. Whether blended for a smooth finish or served chunky, it’s a versatile, easy-to-make dish that will quickly become a household favorite.
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Recipe Information
Ingredients
- 2 tablespoons Olive oil
- 1 medium Yellow onion, finely chopped
- 3 cloves Garlic, minced
- 2 cups Crushed tomatoes (canned or fresh)
- 1 cup Unsweetened coconut milk (from a can)
- 2 tablespoons Tomato paste
- 2 tablespoons Nutritional yeast
- 1 teaspoon Maple syrup
- 1 teaspoon Dried basil
- 1 teaspoon Dried oregano
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper, freshly ground
- 0.25 teaspoon Red pepper flakes (optional)
Instructions
Heat olive oil in a medium-sized saucepan over medium heat.
Add the finely chopped onion to the saucepan and sauté for about 5-7 minutes, or until it becomes soft and translucent.
Stir in the minced garlic and cook for an additional 1-2 minutes, being careful not to burn the garlic.
Pour the crushed tomatoes into the saucepan and stir to combine with the onion and garlic mixture.
Add the tomato paste, unsweetened coconut milk, and nutritional yeast. Mix well to create a smooth and creamy consistency.
Stir in the maple syrup, dried basil, dried oregano, salt, and black pepper. If you’d like a bit of heat, add red pepper flakes.
Reduce the heat to low and let the sauce simmer gently for 15-20 minutes, stirring occasionally to prevent sticking.
Taste the sauce and adjust seasoning as needed.
Once cooked, blend the sauce using an immersion blender for a silky texture, or leave as-is for a chunkier sauce.
Serve immediately over your favorite pasta, rice, or vegetable dish, or store in an airtight container in the refrigerator for up to 5 days.
Nutrition Facts
Calories |
848 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 64.8 g | 83% | |
| Saturated Fat | 35.1 g | 176% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2037 mg | 89% | |
| Total Carbohydrate | 55.6 g | 20% | |
| Dietary Fiber | 12.9 g | 46% | |
| Total Sugars | 30.2 g | ||
| Protein | 15.2 g | 30% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 173 mg | 13% | |
| Iron | 8.4 mg | 47% | |
| Potassium | 1501 mg | 32% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
