One of the best creamy (vegan) pasta sauces ever. Ever ever.
|1||tablespoon||extra virgin olive oil|
|salt, to taste|
|teaspoons||freshly ground black pepper|
|1||packed up||fresh basil, finely chopped|
- Chop the tomato and add it to the blender, gradually adding the cashews, water, and tomato paste. Blend until smooth.
- Meanwhile, add olive oil to a large skillet and heat to low. Add the minced garlic and sauté for a few minutes, being careful not to burn it.
- Pour the sauce from the blender into the skillet, stir, and bring to a simmer. Add the salt and let it cook for 4-5 minutes, watching closely. You may add water to thin out the sauce to your desired consistency.
- Remove sauce from heat and stir in the chopped basil and pepper. Add the sauce to pasta, salad, brown rice, or even on toast