Dairy Free Pasta Sauce with Cashews

• servings: 8 servings
• active time: 5 minutes
• total time: 10 minutes

Ingredients

8 ounces dried pasta

1 tablespoon olive oil

1 medium onion (chopped)

3 cloves garlic (minced)

1 ¼ cups raw cashews (see notes)

1 ½ cup water

28 ounce can crushed tomatoes

1 teaspoon sea salt

3 tablespoons fish sauce (omit or use vegan substitute if needed - see notes)

Minced basil or parsley (to serve)

Directions

cook pasta

Bring a large pot of salted water to a boil over high heat. Add the pasta and cook according to the package directions. Drain and set aside.

saute onion

Heat the oil in a large frying pan over medium-high heat. Add the onion and cook until it is soft and starting to brown. Add the garlic and cook for 1 minute more.

blend cashews

Transfer the onions and garlic to your high-powered blender or food processor. Add the cashews and water and blend on high until completely smooth.

make sauce

Pour the cashew cream back into the pan and add the crushed tomatoes, sea salt, and (if using) the fish sauce. Whisk well and simmer for 5 minutes.

serve

Add the cooked pasta to the sauce and toss to coat. Serve with some minced basil or parsley over top.

Nutrition

• Serving Size: 1 serving = ⅛ of the rec
• Calories: 168 kcal
• Total Fat: 11 g
• Saturated Fat: 2 g
• Unsaturated Fat: 8 g
• Sodium: 955 mg
• Total Carbohydrate: 15 g
• Dietary Fiber: 3 g
• Total Sugars: 6 g
• Protein: 6 g