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This vegan tomato cream sauce is incredibly easy to make in the slow cooker. Place the cashews in with the tinned tomatoes and they will soak and soften while the sauce cooks, and can easily be blended into a cream sauce at the end!

Slow cooker vegan tomato cream sauce

4.60 from 5 ratings

Ingredients

  • 4 cans of whole plum tomatoes, 14oz / 400g size cans
  • 10 crushed or sliced garlic cloves
  • 1.5 cups cashew nuts, unroasted, unsalted
  • 1 tsp salt, this is fairly reserved, add more if you like
  • 1 tsp dried basil or mixed Italian herbs
  • 1 bunch fresh basil, for serving

Instructions 

  • First, if your cashews are from a big bag and are covered in cashew dust, give them a little rinse.
  • Put all of the ingredients into the slow cooker.
  • Cook on high for 3-4 hours or low for 6-8.
  • Puree the sauce using a stick blender inserted directly into the slow cooker bowl. You will need to blend for up to 5 minutes to completely puree the sauce, depending on your blender's speed.
  • (If you don't have a stick blender, you could pour the sauce into a jug blender to puree in batches.)

Notes

I really like to use plum tomatoes here because they are a little more flavorful and juicy. If you use normal tinned tomatoes, you might want to increase the salt and/or herbs.