Dairy Free Rose Sauce

Trying to cut out dairy? Looking for a more healthy alternative to pasta sauces loaded with heavy cream and cheese, but don’t want to lose the rich flavor? I find most tomato sauces to be too acidic and usually add heavy cream or cream cheese to it.  This sauce is a great alternative! Allowing me to cut dairy from my pasta sauces. I am constantly impressed my cashews and the flavor they add to a dish. Give it a try, you might be pleasantly surprised.

For me, there is nothing better than coming home after a long day at work and melting my day away in a pot on the stove. It also brings my family together in the kitchen and we all enjoy the benefits of a home cooked meal. This meal occurred after work last Thursday. We sat out on the front porch and enjoyed chicken off of the BBQ in the warm spring evening.

Here is what you will need:

2 28oz cans diced tomatoes in sauce

1/2 Cup packed fresh basil leaves or 2 tablespoons dried basil

1 cup cashews

2 cups chicken or vegetable broth

3 cloves garlic or 1 teaspoon garlic powder



Combine tomatoes, bell peppers, cashews and broth in pan on stove.  bring to a boil, then reduce heat to low. cover and let simmer for about 20 minutes, stirring occasionally.

Pour contents into a blender and blend until smooth.  You should not be able to tell cashews were added. Once smooth, add your basil leaves to the blender and pulse until flecks of basil remain.

Return the blended sauce to the pan and cook for another 10 minutes on low, heating the basil enough to combine its flavor with the sauce.

As you can see in the pictures, I made whole wheat pasta to go with this sauce. Added capers, sun dried tomatoes, kale and a little olive oil.  This sauce is also perfect on Cauliflower lasagna!