Sun Dried Tomato Sauce

5 from 4 votes

Pour this sun-dried tomato sauce over your favorite pasta (penne,farfalle, shells, or even spaghetti) for a creamy, flavorful pasta dish! This is a fantastic dinner party meal that comes together quickly but stands out as a memorable and special dish. It’s also great for kids and busy families!

Prep Time5

Total Time5

Course: Sauce

Cuisine: Italian

Diet: Low Lactose, Vegan, Vegetarian

Servings:

Calories: 568kcal

Author: Michelle Cehn

Ingredients

Sauce Ingredients:

2 cups cashews soaked for 2 hours or overnight and drained
3 cloves garlic
1 tablespoon apple cider vinegar
1 teaspoon salt
¼ cup nutritional yeast
¼ cup sun-dried tomatoes in oil drained
¼ cup lemon juice about 1 lemon
2 cups vegetable broth

Serve With:

1 pound pasta any type
¼ cup fresh basil sliced
½ cup sun-dried tomatoes

Instructions

Cook pasta according to package directions.
While the pasta is cooking, add the soaked cashews, garlic, apple cider vinegar, salt, nutritional yeast, sun dried tomatoes, lemon juice, and vegetable broth to a high-speed blender and blend on high until completely smooth. When you rub the sauce between your fingers, it shouldn’t feel grainy.
Pour ¾ of the sauce over the pasta and mix together, and reserve the remaining sauce to add to leftovers or drizzle over vegetables, potatoes, or other dishes throughout the week.
Top with sliced basil and sun dried tomatoes

Notes

Serving Size: Make about 3 cups of sauce.
Storing Tips: The sauce will keep in the fridge for about 4–5 days. Store it in an airtight container to keep it fresh and flavorful.
Freezing Instructions: Portion the sauce into freezer-safe containers or even ice cube trays for smaller servings. It will last up to 3 months in the freezer. Just thaw in the fridge or gently warm on the stove when you’re ready to use it.

Nutrition