How to make an INCREDIBLE vegan pink pasta sauce (creamy tomato sauce)

coconut milk

🥗Healthier: cashew cream

💰Cheaper: almond milk

Cashew cream provides creaminess with fewer calories.

nutritional yeast

🥗Healthier: ground flaxseed

💰Cheaper: parmesan cheese

Parmesan adds a cheesy flavor at a lower cost.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is more affordable and has a neutral flavor.

pasta

🥗Healthier: zucchini noodles

💰Cheaper: whole wheat pasta

Whole wheat pasta is a more budget-friendly option.

Soak cashews in hot water to soften them.

Preheat a Dutch oven before adding olive oil.

Add olive oil to the preheated Dutch oven and let it sit.

Add pre-cut onions and a little salt; sauté until translucent.

Add diced carrots and celery; sauté for a few minutes.

Add minced garlic and sauté for 1 minute, stirring constantly to prevent burning.

Pour in white wine (1/4 to 1/2 cup) to deglaze the pan and cook off the alcohol.

Add canned tomatoes (preferably whole or crushed) and break them up in the pot.

Add bay leaves, red pepper flakes, dried basil, oregano, and a pinch of salt; stir to combine.

Add a touch of maple syrup and bring the sauce to a rolling simmer, covering partially.

Cook the sauce for 30 to 45 minutes, stirring occasionally.

Prepare pasta water by salting it generously and bringing it to a boil.

Reserve a cup of pasta water before draining the pasta after cooking it for 8 minutes.

Add drained pasta directly to the sauce without rinsing.

Remove bay leaves from the sauce before blending.

Blend the sauce until slightly smooth, leaving some chunks if desired.

Add the cashew cream and remaining salt to the blended sauce; stir to combine.

Add fresh basil leaves to the sauce.

Add the reserved pasta water to help coat the pasta with the sauce.

Taste the pasta and adjust seasoning if necessary.

Drizzle olive oil over the pasta before serving, if desired.

Sprinkle homemade vegan parmesan on top before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens