Cashew Tomato Sauce

This sauce is very fresh tasting and tastes great over regular cooked pasta or veggie noodles (spiralized veggies).  I used a julienne peeler to make my veggie noodles out of squash, zucchini and carrots.

The recipe for the sauce was adapted from here:


  • 1 pint of cherry tomatoes
  • 1/2 cup raw cashews (soaked for at least 30 minutes and drained)
  • 1 clove garlic
  • 1 medjool date, pitted
  • 1/2 tablespoon wine vinegar
  • ground black pepper, to taste
  1. Combine the tomatoes, cashews, garlic, date, and wine vinegar in a blender and process until smooth.
  2. Taste the sauce once it is smooth and add pepper and adjust seasonings to taste.
  3. Serve over hot pasta or cold veggie noodles.
Veggie noodles before adding sauce.
Veggie noodles with sauce before stirring.
This sauce is best the day it is made.  I love how this sauce is extremely simple to make and only the blender needs to be cleaned afterwards.

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