Low Sodium Creamy Tomato Sauce with Cashew Cream

Total time1 hr

Prep time10 min

Cook time30 min

Low Sodium Creamy Tomato Sauce with Cashew Cream

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Ingredients

4 servings

For the cashew cream

½ cup raw cashews
Freshness Guaranteed Whole Cashews Unsalted SOUTHERN GROVE Deluxe Whole CASHEWS Unsalted Alesto Selection Cashews President's Choice Unsalted Dry-Roasted Cashews Planters Unsalted Cashews
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½ cup boiling water

For the sauce

2 tbsp extra virgin olive oil
2 medium shallots, finely diced
4 cloves garlic, minced
¼ tsp red pepper flakes
1 can (28 oz) crushed tomatoes
½ tsp salt, plus more to taste
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
¼ tsp black pepper
1 tsp dried oregano

For serving

2 tbsp fresh basil, thinly sliced (optional)

Instructions

1
Place the cashews in a heatproof bowl and pour the boiling water over them. Let soak for 20 minutes, until the cashews are softened and the water has cooled slightly.
2
Transfer the cashews and all of their soaking water to a blender. Blend on high for 60–90 seconds until completely smooth and creamy, with no visible cashew pieces. Set aside.

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