Lately, I’ve been experimenting much more with a variety of flavors and spices for new recipes. I can’t wait to share with you guys! This vegan pasta sauce was made on whim. The best things come out spontaneity because this sauce came out AMAZING! It’s full of flavor, spice and everything nice! Ok, I added that last part for fun 🙂
Can I be completely honest? I don’t know why but I’ve always been a bit intimidated when it came to making my pasta sauce. I’m glad I conquered this fear because it’s one of the easiest things I’ve ever made! Let’s face it, Vitamix blenders make everything easier 😉
I blended roasted cashews, lime, roasted tomatoes, cilantro, sautéed onion, sautéed garlic, smoked paprika, crushed red pepper flakes and salt. The true star of this sauce is smoked paprika. It adds an undeniable smoky savory taste to any dish.
Add water slowly to mixture as you blend. It’s the best way to gauge thickness without watering down the sauce.
The measurements provided are more baseline than anything. If you’re looking for a more garlicky sauce then add an extra teaspoon of sautéed minced garlic as you blend and taste for preference.
If you find the sauce becomes too overbearing with too much salt, onion or garlic just add more cashews to your mix.
Have you ever made you’re own vegan pasta sauce? Let me know if you try this recipe!
Garlic Roasted Cashew Pasta Sauce (Vegan)
Homemade smoky, roasted tomato & garlic infused vegan pasta sauce made super easy in my Vitamix blender. Super easy, delicious and best of all, healthy!
Bring a large pot of water boil and cook pasta according to package instructions. I add a drop of avocado oil to prevent sticky pasta. When done, drain, rinse with cold water immediately and drain. Cold water rinse will give pasta an "al dentè" texture. Set aside.
Rub tomatoes in a bit of avocado oil and pinch of Pink Himalayan salt. Place cut side up on a parchment-lined baking sheet and roast (bake) for 20 minutes. Set aside.
Add 1 tsp of avocado oil to medium-heat skillet. Add onion and minced garlic and sauté until transluscent, softened and fragrant.
Combine cashews, tomatoes, hot pepper, lime juice, garlic, onion, cilantro, paprika, crushed red pepper flakes, and 2 cups of water in blender for ultra creamy sauce.
Add salt, pepper for taste. Top with your vegan parmesean for extra flavor. You can also add to your sauce while blending.
Enjoy with fresh asparagus, spinach and/or kale! You can also add vegan sausage if you want that meat texture. As always, I recommend topping with vegan parmesean for added flavor!