Creamy Vegan Vegetable Pasta Sauce (Gluten-Free, Oil-Free)
I had this giant cherry tomato plant growing wild in my garden – it inspired me to create this creamy vegetable pasta sauce! Adapted from The Pesky Vegan’s recipe, I added my favourite veggies for extra flavour and nutrients. It’s quick to make, oil-free, and perfect with pasta or as a dip!
Equipment
- 1 Blender
Ingredients
- 100 g cashews (or sunflower seeds – these need soaking in water for approx. 6 hours though)
- 100 ml water
- 150 g zucchini
- 100 g carrot
- 20 g celery (or more if you like)
- zest & juice of 1/2 lemon
- 1 garlic clove
- 3 tbsp nutritional yeast flakes
- 2-3 tbsp ground paprika
- 1 tbsp coconut sugar
- a few pinches ground chili
- salt to taste
Instructions
- In a blender, simply blend all ingredients until smooth.
- You can either mix it with the freshly cooked, still hot pasta. Or heat it up up in a small pot.
- Tastes very well with roasted veges or as a dip.
Notes
Enjoy! 🙂