Creamy Rosé Tomato Basil Sauce (Vegan)

This incredibly creamy tomato basil sauce is made with two summer staples: fresh tomatoes and rosé! Everyone will swoon over this hearty vegan meal.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Soak cashews in 2 cups of warm water, ideally overnight, but for at least 30 minutes. To make cashew cream, drain soaked cashews and add them to a high powdered blender or food processor. Add remaining 1/2 cup water and a dash of salt. Blend for 2-3 minutes until super creamy, taking time to stop and scrape down the edges. Pour into a bowl and set aside, and rinse out blender.

Step 2

Heat olive oil in a large shallow pan over medium heat. Add garlic, onion, and a generous grind of salt and pepper. Cook for 3-5 minutes, stirring occasionally until onion is translucent, being careful not to burn the garlic.

Step 3

Add rosé to the pan and turn up the heat a bit. Cook until liquid has reduced by half, about 5-7 minutes, stirring occasionally.

Step 4

Add tomatoes and basil, reduce to a simmer, and cook for 15-20 minutes until tomatoes are broken apart and super soft, stirring occasionally.

Step 5

Remove sauce from heat and add to your blender (you can also use an immersion blender). Blend on high until sauce is creamy.

Step 6

Pour sauce back into your pan, and stir in the cashew cream.

Step 7

Add lemon juice and more salt and pepper to taste.

Step 8

Cook pasta according to package instructions. Drain and pour directly into sauce pan, and stir gently to coat evenly.

Step 9

Portion into bowls and enjoy with a glass of rosé!

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