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Creamy Cashew Sauce

creamy vegan cashew cheese sauce

This recipe makes a creamy, nutty, cashew cheese sauce that we can’t get enough of. The secret that will take your cashew sauce to a whole new level is to roast the cashews. Place raw cashews into the toaster oven, on a baking sheet lined with aluminum foil, and roast for 3-5 minutes (or until cashews are browned).


EASY Vegan Tomato Sauce

EASY Vegan Tomato Sauce

Tomato Sauce – a staple in Italian cooking. I never knew how easy it was to make before I met Steph. Maybe it’s the Irish in me but I always just bought expensive jars of sauce at the supermarket.

EASY 30-Minute Vegan Tomato Sauce

I met Steph in college and she loves pasta (who would’ve guessed) so I soon learned how truly simple it was to make tomato sauce at home.

It wasn’t only the simplicity that struck me, it was the flavor. No jar from the grocery store ever tasted as good as the homemade, real deal tomato sauce that is now always stocked in our fridge or freezer (or both).

EASY Vegan Tomato Sauce

All you need are cans of peeled tomatoes, tomato paste, onion, fresh garlic, fresh basil and a blender. I love this so much because you can buy huge cans of tomatoes for about $3 – $5 each, depending on the brand, origin, or quality. This recipe comes together in just 30 minutes and makes tons to save for when you’ve got that craving again.

EASY Vegan Tomato Sauce

You have absolutely nothing to lose by making homemade sauce, as it tastes great, and you save money in the long run. It’s okay to buy a jar in a pinch, but trust me – you won’t go back after making tomato sauce at home.

EASY Vegan Tomato Sauce

Leave a comment if you make this EASY homemade vegan tomato sauce. Share a photo of this recipe and use #pastabased on Instagram too.

EASY Vegan Tomato Sauce
Prep Time
5 mins
Cook Time
25 mins
Total Time
30 mins

Simple traditional homemade vegan Italian tomato sauce made with 100% plant-based ingredients and ready in 30 minutes.

Course: Sauce
Cuisine: Italian
Servings: 8 cups
Calories per Serving: 135 kcal
  • 84 ounces peeled plum tomatoes (We recommend San Marzano plum tomatoes)
  • 2 tablespoons olive oil
  • 6 cloves fresh garlic minced
  • 1/2 white onion (don't chop)
  • 2 tablespoons tomato paste
  • handful of fresh basil
  1. Heat olive oil in a large pot over medium-low heat. Add minced garlic and stir until fragrant (make sure not to burn the garlic).

  2. While the garlic is cooking, add one 28 oz. can of peeled tomatoes to a blender and blend on high for about 10 seconds, or until roughly puréed. (This should be quick. Don't blend for too long.) 

  3. Once the garlic is fragrant, add the puréed tomatoes into the pot and stir. Then, blend the next can and add that to the pot. Lastly, blend the third can and add to pot. Stir.

  4. Place half an onion in the pot. There's no need to chop the onion because you'll be removing it later.

  5. Stir in tomato paste and fresh basil. Turn heat to low and let simmer for about 25 minutes, stirring occasionally. Discard onion before serving.

Recipe Notes

This recipe makes a lot of sauce (about 8 cups). Store leftovers in the refrigerator or freezer. To freeze sauce, pour into tupperware containers and place it into your freezer. Don't overfill the containers because the sauce will expand once frozen. To use again after freezing, run the tupperware (with the lid on) under warm water, until the sauce releases from the edges. Then, pour the frozen sauce into a pot over medium-low heat, stirring occasionally until defrosted and warmed.

Vegan Basil Pesto

We usually make this vegan basil pesto when we’re making Roasted Brussels Sprouts and Vegan Italian Sausage Pasta but it can actually be used for mostly all pesto-based dishes.

This vegan basil pesto is packed with fresh basil leaves that have such an herby, earthy, fresh aroma. In addition to its wonderful flavor, basil is one of the healthiest herbs you can use. It’s rich in vitamin K, vitamin A, and has many powerful antioxidants. Basil also includes iron, calcium, manganese, magnesium, vitamin C and potassium.

As if that wasn’t enough, basil has antibacterial and anti-inflammatory properties. It also contains DNA-protecting flavonoids. I’m no scientist but flavonoids are good! The flavonoids and oils in basil protect our cells and chromosomes from radiation and oxygen-based damage – THAT’S AMAZING.

Easy Vegan Basil Pesto with Lemon


Easy White Wine Vegan Alfredo Sauce

Easy White Wine Vegan Alfredo Sauce.  Red and white striped dish towel, with a red measuring cup filled with raw whole cashews.  Lemon wedges scattered around.

Vegan alfredo sauce is always a good idea. This recipe goes one step further as it’s made with a splash of dry white wine and some lemon juice.

Easy White Wine Vegan Alfredo Sauce.  Overhead photo of open food processor with cashews, onions, nutritional yeast and lemon juice.  Lemon wedges scattered around the background.

This white wine vegan alfredo sauce is 100% plant-based and so EASY to make. Soaked cashews give the sauce a creamy texture AND if you’re anything like me, you never have cashews soaking beforehand so you use THIS quick soaked cashew method instead. ?

Easy White Wine Alfredo Sauce.  Overhead photo of open food processor, post blending.  Creamy, white sauce is the product inside the food processor.

Cook onions and garlic in a skillet with vegetable broth and some dry white wine to soften them up. Then, add all the ingredients to a food processor and blend away. This recipe makes the perfect creamy white pasta sauce. This vegan alfredo sauce is so yummy – we used it in our pasta with roasted asparagus and grape tomatoes dish.

Creamy. Delicious. Cheesy. Flavor-packed.

Vegan White Wine Alfredo Sauce
Prep Time
5 mins
Cook Time
15 mins
Total Time
20 mins

Creamy Vegan Alfredo Sauce with a hint of White Wine and Lemon

Course: Sauce
  • 1/2 cup soaked cashews
  • 1 cup vegetable broth
  • 2 tablespoons lemon juice
  • 1/4 cup nutritional yeast
  • 1/4 cup dry white wine (ex: pinot grigio, chardonnay...)
  • 1 cup yellow onion diced
  • 4 cloves fresh garlic minced
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  1. If you don't have pre-soaked cashews, use the quick method by placing the cashews in a small pot, covering with water and bringing that to a boil. Once boiling, remove from heat and cover for 15 minutes, until cashews are soft. Drain when done.

  2. Meanwhile, heat a skillet on medium heat. Add your diced onions and sauté until slightly soft, about 3 minutes. Add garlic and sauté until fragrant, about 1 minute. Add 1/4 cup white wine and sauté until all the wine has evaporated, about 5 minutes.

  3. Then, in your food processor or blender, add vegetable broth, soaked cashews, lemon juice, nutritional yeast, salt, pepper, and your garlic and onion sauté. Blend on high for 2 minutes or until creamy.