Creamy Vegan Tomato Sauce Recipes

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CREAMY VEGAN TOMATO SAUCE

Who says you can't have creamy tomato sauce without dairy? This recipe takes advantage of canned tomatoes and is perfect in winter, when fresh tomatoes tend to look a little pale. A quick spin in the blender creates a rich, creamy base, which is then simmered with aromatics and spices. Serve with your favorite pasta!

Provided by Ineke M.

Categories     Sauces

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 15



Creamy Vegan Tomato Sauce image

Steps:

  • Place cashews, canned tomatoes (with their juices) and tomato paste in a blender and puree until very smooth. This can take a few minutes, depending on the strength of your blender.
  • Heat olive oil in a saucepan over medium heat. Add onion and sautée until golden. Add garlic and sautée for another 1-2 minutes, making sure not to burn it.
  • Stir in the pureed tomato mix and bring to a simmer. Add herbs, salt and sugar and simmer gently for 15-20 minutes, until sauce has slightly thickened. Taste and adjust seasoning as needed.
  • If desired, stir in fresh diced tomato shortly before serving and simmer until heated through.
  • Mix with, or serve over, your favorite cooked pasta and garnish with fresh basil.

1/2 cup raw cashews
1 (28 ounce) can whole canned tomatoes
2 tablespoons tomato paste
2 tablespoons extra virgin olive oil
1/2 onion, finely chopped (about 1/2 cup)
2 garlic cloves, minced
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
1/2 teaspoon dried rosemary
1/2 teaspoon dried basil
1/4 teaspoon red pepper flakes (or to taste)
1/2 teaspoon salt
1 teaspoon sugar
1 large tomatoes, diced (optional)
fresh basil, sliced, to garnish (optional)

VEGAN GNOCCHI WITH TOMATO CREAM SAUCE

Make and share this Vegan Gnocchi With Tomato Cream Sauce recipe from Food.com.

Provided by tendollarwine

Categories     Potato

Time 2h30m

Yield 4-6 serving(s)

Number Of Ingredients 9



Vegan Gnocchi With Tomato Cream Sauce image

Steps:

  • Preheat the oven to 400 degrees. Scrub the potatoes and poke all over with a fork. Place on a baking sheet and bake for 1 hour. Remove the potatoes and peel the skin off. Mash the potatoes in a bowl until there are as few lumps as possible.
  • In another bowl, add the flour and seasonings, mix, and make a well in the center. Add the potatoes and slowly mix together to form a smooth dough. Add more flour if needed.
  • Dust a work surface with more flour, take sections of the dough, and roll out into a ½ inch thick rope. Cut the rope into ¾ inch long pieces. Take each piece and pinch the ends to form an oval ball, and roll with the tines of a fork to get a striped design on one side.
  • In batches, drop the gnocchi into heavily salted boiling water and scoop out with a slotted spoon after they rise to the surface. Keep warm in a bowl in the oven.
  • Meanwhile, heat the tomato sauce, basil and soy milk in a saucepan over low heat until it begins to bubble. Add more soy milk for a lighter, creamier sauce. Pour the sauce over the gnocchi, toss and serve.

Nutrition Facts : Calories 229.4, Fat 1.2, SaturatedFat 0.2, Sodium 1126.7, Carbohydrate 48.5, Fiber 5.3, Sugar 6.3, Protein 7.6

2 large baking potatoes
1 cup unbleached flour
2 tablespoons dried basil
2 tablespoons dried oregano
1 teaspoon salt
1/2 teaspoon garlic powder
1 (14 ounce) can tomato sauce
2 tablespoons dried basil
1/2 cup soymilk (or more to taste)

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