Vegan Creamy Rose Sauce
Elevate your pasta night with this luscious Vegan Creamy Rose Sauce, a plant-based twist on a classic comfort food staple. Made with raw cashews for that velvety texture and blended with tangy diced tomatoes, savory garlic, and onion, this sauce is a harmonious blend of indulgent creaminess and rich tomato flavor. Nutritional yeast adds a subtle cheesy note, while dried and fresh herbs like basil and oregano infuse each bite with aromatic depth. Perfectly suited for vegan and dairy-free diets, this easy-to-make sauce is ready in just 30 minutes, making it a weeknight hero. Serve it over your favorite pasta or use it as a base for casseroles to impress vegans and non-vegans alike with its unbeatable flavor and versatility!
Smart Nutrition Tracking with SnapCalorie
Recipe Information
Ingredients
- 1 cup Raw cashews
- 1 cup Canned diced tomatoes
- 2 tablespoons Tomato paste
- 1 tablespoon Nutritional yeast
- 1 tablespoon Olive oil
- 2 cloves Garlic
- 0.5 medium Onion
- 1 teaspoon Dried basil
- 0.5 teaspoon Dried oregano
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 1 cup Water
- 2 tablespoons Fresh basil
Instructions
Start by soaking the cashews. Place 1 cup of raw cashews in a bowl and cover them with warm water. Let them soak for at least 30 minutes or until they are soft.
While the cashews are soaking, finely chop the garlic and half an onion.
In a medium saucepan, heat 1 tablespoon of olive oil over medium heat. Add the chopped onion and garlic to the pan and sauté for about 5 minutes or until the onion becomes translucent and fragrant.
Add 1 cup of canned diced tomatoes, 2 tablespoons of tomato paste, 1 teaspoon of dried basil, and 0.5 teaspoon of dried oregano to the saucepan. Stir well to combine.
Reduce the heat to low and let the mixture simmer for about 10 minutes, allowing the flavors to meld together.
Drain the soaked cashews and place them in a blender along with 1 tablespoon of nutritional yeast, 0.5 teaspoon of salt, 0.25 teaspoon of black pepper, and 1 cup of water.
Blend the mixture on high speed until smooth and creamy. This should take about 2-3 minutes depending on your blender.
Pour the blended cashew mixture into the saucepan with the tomato sauce. Stir well to combine and continue to simmer on low heat for about 5 minutes, allowing the sauce to thicken.
Taste and adjust seasoning as needed.
Finely chop 2 tablespoons of fresh basil and stir it into the sauce just before serving to add a burst of fresh flavor.
Serve the vegan creamy rose sauce over your favorite pasta or use it as a delightful base for casseroles.
Nutrition Facts
Calories |
275 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 20.9 g | 27% | |
| Saturated Fat | 3.6 g | 18% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 1 mg | 0% | |
| Sodium | 331 mg | 14% | |
| Total Carbohydrate | 17.1 g | 6% | |
| Dietary Fiber | 3.2 g | 12% | |
| Total Sugars | 5.7 g | ||
| Protein | 8.4 g | 17% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 56 mg | 4% | |
| Iron | 3.0 mg | 17% | |
| Potassium | 469 mg | 10% | |
*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.
