This sauce gets its silky texture from raw cashews blended into a smooth, pourable cream, no dairy required to hit that rich, restaurant-style consistency. Shallots and garlic build a fragrant base, while a good pinch of red pepper flakes adds warmth without overwhelming the tomatoes. Crushed tomatoes simmer down until deeply colored and thickened before the cashew cream gets stirred in, turning the whole pot glossy and spoon-coating. A finishing scatter of fresh basil brightens things up right before serving. It spoons beautifully over pasta or grains and holds up well for leftovers, making it a reliable, satisfying staple for a plant-based kitchen.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →4 servings
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.
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!
(16k)
