If you like to eat food that is
1) Delicious – First and foremost, ALWAYS.
2) Healthy – fitting into jeans is nice.
3) Without a bazillion superfood can’t-even-pronounce-it ingredients – I mean seriously, Açai with your weird “c” thing going on and all. I’m looking at you.
4) Relatively easy – I love to cook, but I love to eat. The faster I can cook, the faster I can eat.
5) Allergy friendly – ‘cuz stomach ache.
Then you are my people.
And this is your recipe.
It starts with a bottle of jarred tomato sauce. It’s not called cheating, it’s taking a shortcut.
Organic sauce in a glass jar is highly recommended. Tomatoes are tastier without pesticides and BPA from tin cans, opinion or fact? Other than that, its not rocket science. Pick up your favorite sauce from the grocery store. Herb and garlic varieties work well, but whatever appeals to you should be fine. If you are avoiding dairy or soy, be sure to check the labels. Those tummy ache triggers can be lurking in the most unsuspecting places (?).
Once you have your well-selected tomato sauce, head over to the bulk department and pick up some raw cashews. I usually buy the raw cashew pieces since they are less expensive (gotta save a buck!) and won’t change the recipe in the slightest. If you can’t find these gems at your grocery store, I have had great luck ordering them online. The hardest part is waiting for them to arrive.
Patience Laurel, patience…
Once you bring your ingredients home, start soaking those cashews. They need to soak for at least 4 hours. Just cover them with water and forgetaboutem for a while. When you come back, they will be plump and tender – a.k.a. the perfect sauce making consistency.
Now, here comes the really hard part….
Dump the store bought sauce and soaked cashews (drain first please!) into a high speed blender. Blend until creamy.
Relatively Easy √
Allergy friendly √
It hits all of our marks.
Enjoy this sauce with a big blow of pasta, slathered on sandwiches, as a dip for veggies and crackers, or with a recipe that will be coming soon to the blog. Spoiler alert: Perfectly crisp and impossibly cute (yes, I know we are talking about food) Quinoa and Sweet Potato Croquettes.
- 1 cup raw cashew pieces
- 1 (25)oz Jar pasta sauce
- Place the cashews in a medium bowl and cover with water by a few inches. Allow to soak for 4 hours.
- Add the pasta sauce and soaked cashews to a high speed blender. Blend until the cashews have completely broken down and the sauce is a creamy orange.