Wednesday, 15 July 2015

Creamy Pasta Sauce

Pasta with a delicious tomato sauce is one of my absolute favourite dishes. And this sauce may be the best I've ever made! Thanks to cashews this sauce is incredibly creamy and smooth, without any cream in sight! A little sweetness always enhances the taste of a tomato sauce, and if you don't have any fresh dates on hand a small amount of maple syrup, coconut syrup or coconut sugar can  be used instead. And don't forget to soak the cashews in water, since this step makes it possible to blend them completely smooth.

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 and I will hopefully update the contents more frequently. Have a wonderful rest of the summer!

Creamy Pasta Sauce

Serves 2-4

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!

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