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Cashew Cream and Tomato Sauce


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Cashew Cream and Tomato Sauce


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Cashew Cream and Tomato Sauce


  • Prep Time : 5 min
  • Cook Time : 10 min
  • Ready Time : 15 min




    Tomato sauce

    • 1/2 a jar of your favorite tomato sauce (roughly 1.5 cups) I always use Trader Joe’s garlic marinara
    • 2 cups of fresh tomatoes, Costco’s sweet yellow tomatoes are delicious, always fresh, and the perfect sweetness to this recipe
    • 5 cloves of fresh garlic
    • 2 teaspoons of Bakto ground Madagascar vanilla bean
    • 1 teaspoon of red chili flakes (optional for spicy)
    • salt and pepper to taste

    Cashew cream

    • ½ cup of cashews. Raw nuts only, not salted or roasted
    • 1 cup of water


    In a small pot, heat all ingredients for tomato sauce together over a low heat. Tomatoes heat up very quickly, so a high heat would burn your sauce AND splatter all around your kitchen! Stir to combine every minute or two.

    While the sauce is heating up, place cashews and water in your blender/ food processor/ Vitamix.

    Blend on high for 1 minute.

    After 5 minutes, taste your sauce, make sure the correct amount of salt and pepper is added. Turn off heat.

    Pour carefully into your blender/ food processor/ Vitamix with the cashew cream. Blend on high for 2 minutes until sauce is smooth and creamy.

    Serve over fresh pasta, if desired, add some cheese on top like pictured above.



    About Rebecca Pliner


    I am a proud to call myself a home chef. My only training? Practicing cooking techniques daily, and being passionate about cooking kosher, gluten-free and healthy.

    I spend my days working a full time job, come home, and immerse myself in my cooking. Taking pictures and doing research on my fresh ingredients, is what I am most proud of. I hope you will follow my blog and see that living a healthy lifestyle while working and being on a tight budget is possible! On my blog you will find great tips about where to buy the food, detailed directions for how to cook the food, and a comedic twist to everyday recipes that I have created. Hope you enjoy! Rebecca Pliner, www.iwantthatfordinner.com


    Updates: Working as chef at Odradeks Coffee House in Queens. I manage all the cooking, styling, packaging and menu design. I am busier and happier than ever. Hope to keep you posted on more exciting news!




    4 Responses to Cashew Cream and Tomato Sauce

    1. Thank you for sharing. I’m new at kosher and really wanting to go Vegan or at least vegetarian. And maybe I can w/ your great recipes. they sound yummy. Many blessings to you!! JoAnn

    2. This sounds amazing. I am loving using cashew cream in desserts and I am eager to try this!

    3. avatar says: jeff


      • avatar says: rebecca

        Sorry Jeff…gotta try it. I was skeptical first. All the vanilla did (as I wrote) was bring out the tomato flavor. Have you ever put salt with caramel?
        Sometimes reversing sweet and savory works really amazing.
        Disgusting is a very harsh word though, try to cook something first and actually READ what I wrote before publicly being rude.

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