This sauce gets its silky texture from raw cashews soaked and blended into a rich, pourable cream, no dairy carton required. Shallots and garlic bloom in olive oil with a pinch of red pepper flakes, building a savory base before crushed tomatoes go in to simmer down into something deep, glossy, and thick. Once that cashew cream stirs in, the whole pot turns velvety and coats a spoon like a classic tomato cream sauce should. A scatter of fresh basil at the end brightens every bite and makes it feel like something you'd order at a restaurant. Spoon it over pasta, zucchini noodles, or roasted vegetables for a comforting dinner that happens to work beautifully for a dairy free table. It's the kind of make-ahead sauce that tastes even better the next day, once the flavors have had time to settle in.
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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.
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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