Raw Vegan Marinara Sauce
Bursting with fresh, vibrant flavors, this Raw Vegan Marinara Sauce is a no-cook masterpiece that's perfect for healthy eating. Made with ripe tomatoes, sun-dried tomatoes soaked for a rich umami depth, and aromatic fresh basil and oregano, this raw sauce comes together in just 10 minutes using a blender—no stove required! Extra virgin olive oil adds a hint of richness, while garlic, red bell pepper, and a squeeze of lemon juice elevate the bright, tangy profile. Gluten-free, dairy-free, and completely plant-based, this marinara is the ultimate guilt-free condiment that's as versatile as it is delicious; serve it over zucchini noodles, as a dip for veggie platters, or keep it handy for quick meals during the week. Perfect for raw food enthusiasts or anyone looking to embrace clean, wholesome flavors, this recipe is the ultimate in fresh cuisine!
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Recipe Information
Ingredients
- 4 medium Ripe tomatoes
- 1 cup (soaked in water for 30 minutes) Sun-dried tomatoes
- 1 large Red bell pepper
- 2 cloves Garlic
- 2 tablespoons Extra virgin olive oil
- 1 cup (packed) Fresh basil leaves
- 1 tablespoon Fresh oregano leaves
- 1 teaspoon Sea salt
- 0.25 teaspoon Crushed red pepper flakes
- 1 tablespoon Lemon juice
Instructions
Start by soaking the sun-dried tomatoes in warm water for about 30 minutes to rehydrate them. Once softened, drain and set aside.
Cut the ripe tomatoes and red bell pepper into smaller chunks to make them easier to blend.
In a high-speed blender or food processor, add the ripe tomatoes, soaked sun-dried tomatoes, red bell pepper, garlic cloves, and extra virgin olive oil.
Add the fresh basil leaves, oregano leaves, sea salt, crushed red pepper flakes, and lemon juice to the blender.
Blend everything together until the mixture is smooth and creamy. Stop and scrape down the sides of the blender as needed to ensure all the ingredients are evenly combined.
Taste the marinara and adjust the seasoning if necessary, adding more salt or red pepper flakes according to your preference.
Serve immediately over raw zucchini noodles, as a dip for vegetables, or store in an airtight container in the refrigerator for up to 3 days.
Nutrition Facts
Calories |
399 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.8 g | 38% | |
| Saturated Fat | 4.1 g | 20% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2357 mg | 102% | |
| Total Carbohydrate | 32.6 g | 12% | |
| Dietary Fiber | 10.6 g | 38% | |
| Total Sugars | 18.5 g | ||
| Protein | 7.2 g | 14% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 120 mg | 9% | |
| Iron | 3.6 mg | 20% | |
| Potassium | 1623 mg | 35% | |
*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.
