After making my cashew coffee creamer I started blending cashews with absolutely everything, and that's how this sauce came into existence. I think that blended cashews make the best alternative to cream or crème fraîche when you're after that super creamy consistency in a sauce or dip.
Next week I begin work again after three glorious weeks off, and these last days will be spent relaxing, enjoying the tranquillity and of course some good food too. I also feel really inspired to begin working more on my blogs (I also blog in Swedish at www.mittgronakok.se) and I will hopefully update the contents more frequently. Have a wonderful rest of the summer!
Creamy Pasta Sauce
1/2 cup cashews
400 g (about 1 1/2 to 2 cups) tomato passata or crushed tomatoes
1 fresh date (pitted)
3 tbsp finely chopped basil
1/2 cup water
1 tsp balsamic vinegar
Herbal salt and black pepper to taste
1. Soak the cashews in a bowl of water for at least 4 hours or overnight. Rinse in a sieve.
2. Blend the cashews with the rest of the ingredients until the sauce is completely smooth. Use a blender, food processor or hand-held blender, I prefer a blender though since it delivers the smoothest result. Eat the sauce cold or heat it up in a saucepan over medium heat for a couple of minutes. Add to your favourite pasta, top with some extra basil and enjoy!