#Cashew sauce how to#
#Cashew sauce full#

Keep stirring and tasting the sauce as you go and add more herbs, salt, pepper or sugar as needed. Once your ingredients are in, leave the sauce to simmer for at least 30-40 minutes. If you have the first part covered and your tomatoes are looking great, all you need now it's time. I find cooking in this pot way easier as the sauce won't stick and it helps the ingredients to release their natural flavour faster than in a regular pot. To make sauces, we always get our cast-iron pot out. I would say two things are really important when making tomato sauce: the quality of the tomatoes and the cooking time. We love adding yeast flakes when making pasta sauces as it’s a good source of vitamin B12 and gives your sauces a delicious cheesy flavour. To give our creamy sauce a cheesy touch, we use yeast flakes. Or you can soak the cashews the same day, just make sure to use boiling hot water so they will be ready in 20 minutes. Leave the cashews soaking overnight in room temperature water. We use pre-soaked cashews to make the cream for our sauce. If you are using oil-packed sun-dried tomatoes, they won't need to be rehydrated.Ĭashews. They just need to be rehydrated in warm water for 30 minutes before using them. We add them at the very end finely chopped. For this recipe, we used dry sun-dried tomatoes. If you still like the taste sweeter, add some sugar or maple syrup. The longer you cook your tomato sauce, the sweeter it will get. Oregano, basil, bay leaf and thyme are our favourite herbs when making a sauce. Use any herbs you have at home whether they are dried or fresh. White onion and garlic to add flavour to your sauce. These ingredients are the base of our rich tomato sauce. If you cannot find good ones in your local supermarket, try getting canned tomatoes which are good quality (normally they will come from Italy). Choose tomatoes such as San Marzano, Roma or similar.

To make the best tomato sauce we recommend using tomatoes that are firm with a meaty texture.

#Cashew sauce how to#

How to make Creamy Tomato Pasta INGREDIENTS This recipe is perfect when you want to treat yourself to an amazing pasta dish that's got the best of the tomato flavours combined with the richness of a lovely vegan creamy sauce. Now is the time to cook tomato sauce to be kept in the freezer for the next months.

#Cashew sauce full#

As well, our garden is full of basil, oregano, and thyme which are perfect herbs to go in your sauce.

We get loads of tomatoes from the garden during these months and if you are buying them in supermarkets chances are that they will be at their best. We find the end of the summer the perfect time to make tomato sauce or other recipes containing tomatoes such as our Roasted Tomato and Red Pepper Soup or this amazing Pico de Gallo. Served with some finely chopped sun-dried tomatoes and fresh basil from the garden, this meal is a win-win. Our Vegan Creamy Tomato Pasta is a combination of a delicious homemade vegan cream sauce made with cashews, yeast flakes, and water and a rich tomato sauce which we leave simmering for quite a long time to get the most delicious flavour.