![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3f3Cm2w_pC2OubBxHvM6upNzge6x3GMnX4mIaNa6PI9z_e6uqc1Toulw5M1NBfI5v-1aHeK8Yaql8onrCMm75Kr1DN_jpctPCuLzlREJilGmBZXpeTHw_RHyAUoAPcSOOAJ66xY3t3KWw/s1600/unnamed.jpg)
Yields: Enough for 1 lb. of Pasta
meat-free, dairy-free, egg-free, oil-free, soy-free, gluten-free
Ingredients:
- 1 28oz. can Whole Peeled Tomatoes
- 1 cup Water
- 1/2 cup Cashews
- 1 tbsp. Sugar
- 1 tbsp. Italian Seasoning
- 1 tbsp. Dried Onion Flakes (optional)
- 1 tsp. Onion Powder
- 1 tsp. Garlic Powder
- 1 tsp Sea Salt
Directions:
- Using a high power blender or Vitamix, blend together Cashews & Water until creamy
- Add remaining ingredients to a medium pot on medium-high heat
- Using an immersion blender, gently blend until Tomatoes are pureed to your liking
- Stir in the Cashew Cream
- Mix with freshly cooked pasta & allow to mellow on simmer for about 5 minutes or until the sauce thickens a bit
Hoff Thoughts: No inversion blender? No worries, just use a Vitamix, blender or food processor. If you've got mad skills, use your inversion blender to blend the tomatoes right in their own can, lowers the splatter factor!