This vegan cashew tomato sauce by our talented friend Minako is not only creamy and rich, but super versatile! Choose your own adventure with this perfect base- make a quick and easy pasta, curry, or pair it with coconut bacon for next level deliciousness.
Base: Vegan Cashew Tomato Sauce
Author: Minako Umehara
Gluten Free, Dairy Free, Vegan
Makes approx. 3 cups.
Ingredients
- 400g can cherry tomatoes (or tomatoes)
- 100g minced brown onion
- 100g minced carrot
- 100g chopped cauliflower
- 60g diced Japanese pumpkin or butternut squash
- 2-3 garlic cloves, chopped
- 60g raw cashews* (soaked in hot water for 30 minutes and rinsed)
- 1 tsp dried thyme (or your choice of dried or fresh herbs)
- Black pepper*
- Pink salt*
- Olive oil*
*available at Naked Foods
Method:
- In a medium sized saucepan, sauté minced onion and grated garlic with 1 Tbsp olive oil for a few minutes. Add pinch of pink salt and continue to sauté until they become tender.
- Add other vegetables with 2 Tbsp olive oil, black pepper, and 1 tsp pink salt. Continue to heat for few more minutes.
- Add tomato and thyme and bring it to a boil. Reduce heat and cover with a lid. Simmer it for 30-40 minutes with a small flame. Stir occasionally.
- Place all the ingredients (including drained cashews) in a blender and blend well. Add salt and pepper to taste.
- If you reserve it, bring the sauce back to the sauce pan and bring it to a boil. After cooling it down, transfer it to a jar and keep it in a fridge.
Now that you have the base prepared, here’s some things you can do with it:
Option 1: Pasta with Roast Veggies and Kale Salad
Makes 1 serve
Ingredients
- 100g dried pasta*, cooked
- 1/4-1/3 cup of cashew tomato sauce (recipe above)
- 1 Tbsp olive oil*
- Salt and pepper* (to taste)
- Veggies of your choice, roasted
- Kale, massaged in a little olive oil, lemon and salt, to taste.
- Sliced red onion
*available at Naked Foods
Method:
- Prepare the roast vegetables to your liking.
- Mix boiled pasta with 1/4-1/3 cup of sauce and 1 Tbsp olive oil, and heat with a small to medium flame for 1-2 minutes. Add salt and pepper to taste and you’re done!
Option 2: Vegan Cashew Tofu Curry with Roasted Veggies & Buckwheat Bread
Simply heat the cashew tomato sauce with coconut milk, curry powder, smoked sweet paprika, and tofu. Team it with roast veggies and buckwheat bread for the perfect winter warmer!
Option 3: Pasta with Chickpeas and Coconut Bacon
Makes 4 serves.
Ingredients
Coconut Bacon
- 2 cups large coconut flakes*
- 2 Tbsp. Tamari (or soy sauce) *
- 1 Tbsp. Maple syrup*
- 1 tsp balsamic vinegar*
- 1/2-1 tsp smoked sweet paprika*
Pasta
- 400g dried pasta*, cooked
- 2 cups vegan cashew tomato sauce (base recipe above)
- 2 cans chickpeas, drained
- Italian parsley
*available at Naked Foods
Method:
- Preheat oven to 170⁰C (340⁰F). Toss all coconut bacon ingredients together. Transfer to a baking dish in an even layer.
- Bake it for about 6 minutes, flip and continue to bake 1-2 more minutes until they become golden brown. Keep your eyes on them as they burn quite quickly. They become crispy after cooling down.
- In a large sauce pan, add cashew tomato sauce and chickpeas and heat them up.
- Add boiled pasta and heat over a small to medium flame for 1-2 minutes. Add more sauce if you need. Add salt to taste. Garnish with the coconut bacon and Italian parsley before serving.
Talk about a versatile sauce?! Let us know what you think (and which version is your favourite) by sharing your creations with #nakedfoods!
