You are not going to believe how easy, delicious, and fast our 2-ingredient vegan tomato cream sauce recipe is! Of course, we use this vegan tomato cream sauce for pasta (we love it with the Costco Banza chickpea pasta) but you can use it for whatever you’d like. Smother a vegan meatloaf in it, make it the basis for an extra special, creamy vegan lasagna, or even use it as a soup base! Want to make a vegan version of the famous vodka tomato sauce? No problem, just change this to a 3-ingredient tomato cream sauce by adding some vodka (we include instructions for that as well). To quote a certain popular 70s and 80s band, “Any way you want it…”.
The really cool thing about this recipe, at least if you use the Costco tomato sauce and the Costco raw cashews, as do we, is that it will be not only easy, fast and delicious, but both organic and yet cheap! As in, under $2 for the entire recipe! What more could you ask!? (Ok, if you add in the vodka it will be a little more, but not much.)
Easy 2-Ingredient Vegan Tomato Cream Sauce with Vodka Variation
1 15-ounce can of plain tomato sauce (we use the one from Costco)
1/2 cup raw cashews (we use the ones from Costco)
Salt and pepper to taste (optional)
1 – 2 Tablespoons vodka in addition to above ingredients (unlike beer and wine, hard liquor is generally vegan as there is no need or use for animal products in distilling hard liquor)
Put the tomato sauce and the cashews in a high-speed blender and blend it until thick and creamy, and warm to the touch (you don’t have to cook this sauce, it heats in the blender!).
If making the vodka tomato cream sauce, add the vodka in at the end. Note: This sauce will have as much alcohol as does the vodka that you add to it. But that is not because it is not cooked. That cooking removes most of the alcohol is largely a myth unless you are going to cook whatever it is you are cooking for a Very Long Time. Yes, we know that you grew up believing that the alcohol evaporates or bakes off, so did we. We were all fed a bill of goods, likely by the alcohol industry (who certainly knew and knows better). According to the USDA, says the Food Network, “alcohol that is simmered or baked as part of dish for 15 minutes will retain 40-percent of its alcohol content. After one hour of cooking, 25-percent will remain. To get down to single digits (5-percent) requires approximately 2.5 hours of cooking time.”
Once you have your straight or boozy sauce fully blended, pour it over freshly cooked pasta and whatever else you’d like. As you can see from our picture, we like to add mushrooms and peas. 🙂
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