Vegan Fresh Tomato Cream Sauce

Vegan Tomato Cream Sauce
this is our family’s preferred wealthy and creamy, decadent-as-heck marinara without any oil. It takes a little whilsthowever it's far well worth every minute. first rate on vegan meatball subs, pasta or even just on crusty bread, this marinara is perfection.
½ cup cashews, soaked for 1 hour
Approximately 1 cup low-sodium vegetable broth, divided
1 yellow onion, diced
3 cloves garlic, minced
28-ounces crushed tomatoes
2 tablespoons nutritional yeast, optional
1 bay leaf
2 teaspoons dried basil
1 teaspoon dried oregano
1 tablespoon sugar, optional (we like it fine without)
Salt and pepper to taste

In a large skillet, heat 1/3 cup broth to medium-high for a minute. Add the diced onion and cook for five minutes until softened, stirring often. Add the garlic and any additional broth by the tablespoon to keep the garlic and onions from sticking. Continue to stir for another 10 minutes or so, until the onions are soft and tan in color. Add small amounts of broth as you need to keep the garlic from burning.

After about 15 minutes of cooking, add to a blender with ½ cup of broth, the crushed tomatoes, the drained cashews and nutritional yeast. Blend until smooth. Pour into the skillet with the remaining spices over low heat, stirring often, for about ten minutes. Remove the bay leaf and serve. 

Leave a comment