Low Iodine Creamy Tomato Sauce with Cashew Cream
Total time1 hr
Prep time10 min
Cook time30 min
4.6(28)
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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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