Joshua Shaffer

Creamy Tomato Pasta Sauce

Makes enough for one pound of pasta.


  • 1/2 heaping cup raw cashews
  • 1 large can (28oz) whole tomatoes
  • 1 teaspoon sea salt
  • 1 teaspoon garlic powder
  • 2 teaspoons Italian seasoning


  1. Soak cashews in boiling water for at least 20 minutes if you have a high speed blender. If you do not have a high speed blender soak for at least 4 hours or over night.
  2. Drain cashews.
  3. Add all ingredients, including the tomatoes' juice, to blender and blend on high for at least one minute. Make sure there are no chunks of cashews left.
  4. Serve on pasta, but avoid cooking this sauce. It can lose flavor quickly when over cooked.

© 2021 Joshua Shaffer