Dairy-Free No-Vodka Sauce

Dairy-Free No-Vodka Sauce

Cook and Prep Time: 60 minutes
Serves: 4


You Need:

• Cashew Cream
o ½ cup Cashews, soaked overnight
o ¾ cup Water
o 1 ¼ tbsp. White Miso Paste
o 2 tbsp. Nutrition Yeast


• 1 Yellow Onion, diced
• 1 head Garlic, minced
• 1 large can (29 oz.) Crushed or Pureed Tomatoes
• Olive Oil or Vegetable Stock, for sautéing
• Salt, to taste
• Black Pepper, to taste
• 1 tbsp. Onion Powder
• 1 tbsp. Garlic Powder
• 1 tsp. Smoked Paprika


DIRECTIONS

  1. Rinse and chop the produce accordingly. Cook your pasta according to package instructions. Then, set aside until Step 5.
  2. Make the cashew cream. Add ingredients to blender and pulse until smooth.
  3. Make the sauce. Set a large pot to medium heat. Once hot, add garlic and onion, stirring occasionally to avoid burning. Cook until onion is translucent, about 4-5 minutes.
  4. Add tomatoes, onion powder, smoked paprika, and garlic powder. Season with a pinch of salt and pepper. Bring mixture to a boil, then cover and reduce heat to a simmer. Allow sauce to cook for at least 20 minutes before serving, stirring occasionally. You can simmer for longer for a richer flavor.
  5. About 5 minutes before serving, add the cashew cream and stir to combine. Bring to a simmer and allow flavors to marry. Season with salt and pepper as needed.
  6. Add 1 spoonful of sauce to the pasta and toss to combine. Distribute pasta evenly among serving bowls. Top with sauce. Garnish with fresh chopped basil leaves. Enjoy!

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