Sun Dried Tomato ‘Cream’ Sauce (non-dairy)

Posted by on Jul 29, 2021 in Easy Dinner | No Comments

Yield: ~ 4c. or 4-6 portions


  • 1 c. RAW cashews, soaked in water*
  • 1 can of white beans (any variety) drained and rinsed well
  • 1 ½ c. vegetable broth
  • ½ c. + a few extra Tablespoons of sun dried tomatoes in oil, drained
  • 2 Tbsp. nutritional yeast
  • Juice of ½ lemon
  • 2 cloves of garlic
  • ½ tsp. sea salt
  • 10-15 turns of a pepper grinder/freshly cracked black pepper
  • Water, as desired
  • 2 Tbsp. freshly chopped basil leaves


  1. *Soak cashews in water overnight in the refrigerator OR do a ‘quick-soak’ by putting the nuts in a pot, covering them with water and bring to a boil. Turn off the heat and allow to sit for 5-10 minutes.
  2. Set the fresh basil and the few Tbsp. of extra sun dried tomatoes, aside.
  3. Place the soaked cashews, vegetable broth, and all other ingredients into a blender and blend very well until completely creamy. Stop blending once or twice to scrape the sides down. Add water as desired, for desired texture.
  4. Chop the extra dried tomatoes and the basil, and stir into the sauce. Warm through in the microwave.
  5. Serve with Hot Cooked Pasta or as a pizza topping.

VARIATION: Roasted Red Pepper Cream Sauce: Substitute Roasted Red Peppers for Sun Dried Tomatoes

Options: Serve over pasta with sliced grilled chicken breast or sliced grilled lean sausage. Serve with a side-salad or a steamed green vegetable.

The Big 8 Food Allergen Info: