Finished product.
My palette was in the mood for some sort of alfredo sauce this week, but all the vegan cashew pasta sauces that I've tried are too heavy for me. So, I decided to cut that richness with fresh tomatoes. Yes, I’m aware that there are many recipes like this floating around on the interwebs, but this one is the best! I used fresh tomatoes from our hook-up in Eastern Washington, so the flavor can't be beat. Also, if you’re looking for a way to use up an overstock of tomatoes, this is one way to do it.
You can use the sauce on any type of pasta. It would also make a great sauce for lasagna (you wouldn't even need a vegan ricotta substitute).
Ingredients:
1 cup cashews (soaked, rinsed, and drained)
1 cup cold water
2 1/2 lbs fresh tomatoes
3 cloves garlic
2 small bunches basil
salt and pepper to taste
Cover the cashews with about an inch of cold water and soak for at least an hour, then rinse and drain them. Combine the cashews with one cup cold water in the blender and blend until smooth. Roughly chop the tomatoes and add to the blender along with the garlic and basil. (Note: you can use more tomatoes if you want a thinner or more tomatoey sauce.) Salt and pepper to taste; I used 3 teaspoons salt and 20 grinds of pepper. After everything is blended thoroughly, pour the sauce into a pan and simmer for about 20 minutes or until it has reduced and thickened up a bit.
Tomatoes, garlic, and basil. Yum.
The sauce before simmering.