happy sunday! i hope you’re having a good weekend so far. it’s a relaxing but busy one here. we’re getting ready for baby (6 more weeks, until my due date!), but also trying to get in solo time with amesy on the weekends. and since it’s finally starting to feel like summer, we hit the beach yesterday, and today we are heading to a splash pad at a local park - all the water activities for this boy! it’s hard to believe we’ll soon be a family of 4, and that amesy will be a big brother. trying to not get too anxious, and let it be what it will be. but that’s very much easier said than done!
anywho! let’s talk about this sunday sauce! if you’ve been a reader here for a while then you might remember a similar recipe for a similar creamy tomato sauce a couple of years ago. while i whip out the other one when i have time to make the tomato sauce from scratch, the recipe today takes half the time, and zero “cooking” is involved. it is truly a busy person’s meal prep sauce! what we do is make a batch of garlicky cashew cream - yum! then we take a jar of your favorite tomato sauce, and add about 1/2 cup of the cream. from there, a little salt and pepper to punch up the flavor a bit, and some fresh thyme. of course we love this for an easy pasta night. but it can easily be used in place of tomato sauce for any dish you like. here are some of my favorite ways to use it throughout the week:
over zoodles, add your protein of choice, but turkey meatballs are great here, or your favorite plant-based protein.
take your pasta up a notch, and make a pasta bake (just replace the alfredo sauce for creamy tomato sauce, and go from there).
lasagna is one of my go=to’s as well. you could use it here in place of the pesto, or forget the noodles all together and use summer zucchini for a grain-free version (i personally love this recipe, i swap out the cheese for vegan mozzarella, and the yogurt for vegan ricotta).
of course pizza is another favorite. the creamy sauce takes it up a notch for sure.
and if you’re almost in the thick of winter where you are, over spaghetti squash, or as a creamy base for a minestrone soup would be my winter go-to’s!
whatever you make with it though, you won’t be disappointed. that bit of creaminess makes everything a bit more extra, but in the best way possible! i hope you get the chance to make it :)
tomato cream sauce | v
| makes roughly 3 1/2 cups sauce |
make the cashew cream. place the cashews in a bowl and cover them with filtered water. let the cashews soak 10-12 hours, or overnight until soft.
drain and rinse the cashews. place them in the container of high-speed upright blender. add the water, vinegar, garlic, a few big pinches of salt, and a few cracks of pepper. blend everything on high for a couple of minutes, stopping to scrape down the sides of the container, as needed. blend until graininess has disappeared, and cashew sauce is silky smooth. taste and adjust any seasonings as needed. store in a lidded container for up to 1 week.
make the tomato cream sauce. add the tomato sauce to a large bowl, add 1/2 cup cashew cream and stir until combined. use as desired. leftovers can be stored in a lidded jar for up to 1 week.
1 1/2 cups raw cashews
1/2 cup filtered water
2 1/2 teaspoons apple cider vinegar
1 clove garlic
fine salt & fresh ground pepper
24 ounce jar tomato sauce