Creamy Rosé Tomato Basil Sauce (Vegan)

Step 1

Soak cashews in hot water for at least 30 minutes.

Step 2

Make cashew cream. Add soaked cashews in water to a high powered blender. Add a dash of salt and nutritional yeast. Blend on high for 1-2 minutes until smooth and creamy. Add a few tbsp of water if you need to help blend.

Step 3

Pour cashew cream into a bowl and set aside and rinse out blender.

Step 4

Heat olive oil in a large saute pan over medium heat. Add garlic, onion, and a generous grind of salt and pepper. Cook for 2-3 minutes, stirring occasionally until onion is translucent, being careful not to burn the garlic.

Step 5

Add rosé to the pan and turn up the heat a bit. Cook until liquid has reduced by half, about 5-7 minutes, stirring occasionally.

Step 6

Add tomatoes, basil, and red pepper flakes, reduce to a simmer, and cook for 15 minutes until tomatoes are broken apart and super soft, stirring occasionally.

Step 7

Remove sauce from heat and add to your blender (you can also use an immersion blender). Blend on high until sauce is creamy.

Step 8

Pour sauce back into the saute pan and stir in the cashew cream.

Step 9

Add lemon juice and more salt and pepper to taste.

Step 10

Cook pasta according to package instructions. Reserve 1/4 cup of pasta water.

Step 11

Add cooked pasta and pasta water to the pan with sauce. Stir gently to coat the pasta in the sauce

Step 12

Portion into bowls, garnish with fresh basil and enjoy with a glass of rosé!