If you've never tried a cashew cream sauce you're in for a real treat!
1 cup raw cashews
1/2 cup + 1/4 cup hot water
3 tbsp tomato paste
1 tsp minced garlic
2 tbsp chopped fresh basil
1 tsp sea salt
1/4 tsp red pepper flakes
1 tbsp olive oil
Place cashews in a small saucepan with 2 cups water. Bring to a low boil and reduce heat to simmer. simmer 5 minutes. Strain. Place cashews and 1/4 cup water in a high-speed blender and blend until smooth and creamy, about 10 seconds.
Add 1 tablespoon of olive oil to saucepan over low heat. Add garlic and sauté 1-2 minutes, until golden brown. Pour cashew cream into saucepan and stir in tomato paste, 1/2 cup water, basil, sea salt, and red pepper flakes. Heat 2-3 minutes. Serve over pasta or veggie noodles.
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