Food Storage & Other Adventures in Motherhood

Food Storage Friday: Creamy Vegan Tomato Sauce

by heather

Ok, hear me out. I did just use creamy and vegan together and there is no tofu involved. This sauce is amazing. Basically we made our awesome tomato sauce from before and added pureed cashews. The cashews took an awesome recipe and made it even better. And it gives a little more variety to pasta. :) We tried twice, once with the roasted red peppers and once without, and honestly it tastes pretty much the same. Take home message- cashews are amazing.

Creamy Vegan Tomato Sauce

Food Storage Ingredients:
8 oz pasta- (roughly) prepared according to directions
5 Tablespoons olive oil, divided
1 cup cashews
1 teaspoon agave nectar
1-2 Tablespoons balsamic vinegar
salt to taste

Fresh Ingredients:
3 roma tomatoes, peeled and chopped (add three more if not using red peppers)
2 red bell peppers, roasted (optional)
6 basil leaves
6 chives
1 teaspoon rosemary
1/2 teaspoon oregano
8 oz mushrooms

1. Saute tomatoes in a tablespoon of olive oil on medium heat. Stir occasionally for 15-20 minutes. Your tomatoes should look like a chunky sauce. Add agave nectar and cook for 2 more minutes. 4. Puree peppers, tomatoes, basil, chives, oregano, cashews and 2 Tablespoons of olive oil until smooth. Add salt to taste. It definitely needs some, you can determine how much. 5. Saute mushrooms in 2 Tablespoons of olive oil for 5-10 minutes until browned. Add balsamic vinegar, cover and cook for 2-3 minutes. Cook pasta while cooking mushrooms. 6. Top pasta with sauce and braised mushrooms.

With a side of sourdough rosemary bread and roasted asparagus

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