Creamy Tomato and Fresh Basil Pasta Sauce

Total: 40 minutes
Prep: 15 minutes
Cook: 25 minutes
Yield: 8-10 servings

The creamy element in this sauce comes from the cashews, while shallots deglazed in white wine add a tantalizing depth. Fresh basil adds the finishing delicious touch.



  1. Heat large pot over high heat. Add the onion, and steam sauté until the onion becomes translucent. Add the shallot to the hot pan, and deglaze the pan with the white wine. Continue to sauté the vegetables, until golden and caramelized. Once again, sprinkle a little bit of water as needed to prevent sticking to the pan.
  2. Mix in the tomatoes and tomato paste. Season with salt and pepper. Bring mixture to a boil, combining thoroughly, then reduce to simmer, and allow to cook, covered, for about eight minutes. Use an immersion blender to process the sauce to desired texture (slightly smooth, yet still a little chunky).
  3. Meanwhile, place the cashews and the broth in a high powered blender. Process for a minute or so, until very smooth. Stir the cashew cream into the pot of simmering tomato sauce. Combine well, and continue simmering together (covered), until the sauce has thickened slightly, about another six minutes more.
  4. Stir in fresh basil, and serve immediately over hot whole wheat pasta.

Vicki Brett-Gach is a graduate of the Plant-Based Nutrition Certificate Program. Vicki is a Certified Vegan Lifestyle Coach and Educator, a Certified Personal Chef, Forks Over Knives Plant-Based Certified and Starch Solution Certified. She is a contributing writer to Vegan Magazine and Honest Cooking, and a chef with the Plant Based Nutrition Support Group ( team. Vicki coaches individual clients and teaches a variety of heart-healthy vegan cooking classes to groups of all sizes. Connect with Ann Arbor Vegan Kitchen on Facebook and follow her Ann Arbor Vegan Kitchen blog for new recipes.
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