I think it’s quite funny that I’ve been posting a lot of recipes, lately. I do not consider myself to be a “cook”, by any means. I love growing food, but I’d much rather leave it to someone else to figure out what to do with it in the kitchen. For the sake of saving money, and feeding my family food that I can feel good about, though, I’ve been forcing myself to get better at cooking.
Occasionally, I surprise myself by coming up with something that I think other people might enjoy, and, so, I decide to share it, here.
It feels a little scary, putting my recipes out there for the rest of the world to see! I think, “What if someone who knows what they are doing gets a hold of one of my recipes, and really tears it apart?”
Ah, well. I’m not trying to be America’s Next Top Chef, afterall.
So, this week, I got a little creative, in the kitchen, and decided to try making a non-dairy, creamy, tomato sauce – for my kids – to go over pasta. I was quite surprised when it actually ended up being a crowd pleaser — yay! I love it when a plan comes together like that! 😉
So, if you’re looking for a fast, kid-friendly, non-dairy, and quite healthy red tomato sauce that you can pour over the top of any type of pasta, then I invite you to give this recipe a try!
Here’s how it’s made…
Creamy, Non-Dairy, Tomato Sauce
1 – 15 oz. can of tomato sauce
1/3 of a 6 oz. can of tomato paste
6 oz. soft tofu (half of a 12 oz. package)
1 cup non-dairy milk
1/8 cup nutritional yeast flakes
1/8 cup raw cashews
1/2 tbsp. onion powder
1/2 tsp. garlic powder
1 tbsp. fresh basil leaves
1/4 tsp. salt
freshly ground black pepper, to taste.
Place the tomato sauce and tomato paste into a small saucepan and set aside.
Blend the remainder of the ingredients in a blender until smooth.
Pour the blender ingredients into the saucepan with the tomato sauce and paste, stir with a wire whisk until combined. Heat, on medium-low, until it begins to bubble, stirring fairly often. Remove from heat, and serve over the pasta of your choice.
The color takes a little getting used to — it turns out to be an orangey-pink color, but it has a nice, sweet and slightly rich taste (even a little bit like Chef Boyardee).
If you decide to give it a try, let me know what you think — just remember, if you don’t like it, go easy on me. 🙂