Anti Inflammatory Creamy Tomato Sauce with Cashew Cream
Rich, velvety, and deeply satisfying, this tomato sauce gets its luxurious creaminess from blended raw cashews rather than any dairy — making it a smart choice for anyone focused on reducing inflammatory triggers in their diet. Extra virgin olive oil, garlic, shallots, and crushed tomatoes form a base that's loaded with antioxidant-rich ingredients, while dried oregano and a pinch of red pepper flakes add warmth and depth. The cashew cream is dead simple to make: a quick soak in boiling water and a high-speed blend is all it takes to get that silky, spoonable texture that folds beautifully into the simmered sauce. What you end up with is a sauce that coats the back of a spoon and clings to pasta in the most satisfying way. It serves four, so it's just right for a weeknight dinner without a mountain of leftovers — though honestly, you might wish you had more. Finish it with fresh basil if you have it on hand; that little hit of green brightness ties the whole bowl together.
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Learn more →Ingredients
4 servings
For the cashew cream
- ½ cup raw cashews
- 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
- 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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