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Progressive tomato-cashew sauce (vegan version, inspired by Jadłonomia) - photo 1
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Progressive tomato-cashew sauce (vegan version, inspired by Jadłonomia)

Pikantne Vegan dishes Pasta and Risotto 90 min Medium 16 wyświetleń ~34.19 PLN - (0)
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Description

Aromatic, thick, and creamy tomato sauce in a vegan version, combining roasted tomatoes, sautéed vegetables, and the velvety creaminess of cashews. The inspiration was the concept of a "progressive" sauce — layering flavors (roasted treasures, umami from miso, smoke from smoked paprika) and attention to texture (cashew cream instead of cream). The sauce has a deep, slightly smoky aroma, pleasant acidity, and a smooth texture; it pairs wonderfully with pasta, polenta, baked vegetables, and serves as a base for vegan "meatballs." Served, it looks impressive — the intense red of the tomatoes, green basil leaves, and light notes of cashew cream create a visual and flavor contrast.

Składniki (21)

Servings:
4
  • Fresh tomatoes (for baking) 800 g
  • Tomato passata / purée 400 g
  • Tomato paste 60 g
  • Onion 1 szt.
  • Carrot 1.3 szt.
  • Celery 100 g
  • Garlic 3 ząbki
  • Olive oil 30 ml
  • dry red wine 100 ml
  • White miso 30 g
  • Cashews (unsalted, for the cream) 120 g
  • Balsamic vinegar 15 ml
  • Brown sugar 10 g
  • Fresh basil 1 pęczek
  • Pasta (e.g. spaghetti or tagliatelle) 400 g
  • 🌿 Przyprawy
  • smoked paprika (sweet) 2 łyżeczki
  • Salt 0.1 szczypt
  • Ground black pepper 2 szczypty
  • Bay leaf 13.3 szt.
  • ✨ Opcjonalne
  • Nutritional yeast (optional, 'vegan parmesan') 20 g
  • Toasted pine nuts (optional) 40 g
💰 Szacowany koszt dania: ~34.19 PLN (8.55 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparing the vegetables

1

Wash the fresh tomatoes. Cut them in half (if large, into quarters). Peel the onion and chop it into small cubes (about 5 mm). Peel the carrot and grate it on a coarse grater or chop it into small cubes. Slice the celery into thin rounds. Peel the garlic and crush it with the side of a knife, then chop it finely.

Ingredients: Fresh tomatoes (for baking), Onion, Carrot, Celery, Garlic
Use a cutting board and a sharp knife (20 cm). For grating the carrot, use a grater with large holes. Cut with even motions so that the pieces have a similar cooking time.

Baking

2

Preheat the oven to 220°C (top-bottom). Line a baking sheet with parchment paper. Place the tomatoes cut side down, drizzle with 15 g of oil, and sprinkle with half of the salt (about 2 g) and half of the smoked paprika (2 g). Bake for 25–30 minutes until the skin cracks, the edges caramelize, and the flesh noticeably softens and shrinks — this is a sign of proper roasting.

Ingredients: Fresh tomatoes (for baking), Olive oil, Salt, smoked paprika (sweet)
Use a rimmed baking sheet to prevent the juices from spilling. If your oven has a stronger top heating element, check the tomatoes after 20 minutes — they should have black bubbles, not be completely burnt.

Sautéing vegetables

3

In a large, wide pot or deep skillet (diameter 26–28 cm), heat the remaining 15 g of oil. Add the chopped onion, carrot, and celery. Sauté over medium heat for 8–10 minutes, stirring every 1–2 minutes, until the vegetables soften and the onion becomes translucent — do not allow to brown significantly; the goal is to sweat them and release their sweetness.

Ingredients: Olive oil, Onion, Carrot, Celery
Use a wooden spoon or spatula. If the vegetables start to stick, reduce the heat and add 1–2 tablespoons of water.
4

Add the chopped garlic and sauté for another 60 seconds, until the garlic starts to release its aroma (be careful not to burn it — it will become bitter). Then pour in the red wine (100 ml), vigorously scraping up any browned bits from the bottom of the pot with a wooden spoon. Cook for 2–3 minutes, until the wine has reduced by half.

Ingredients: Garlic, dry red wine
Deglazing removes the caramelized bits from the bottom, which are a source of flavor. Use a wide pot to allow the wine to evaporate more quickly.

Sauce - combining ingredients

5

Add passata (400 g), tomato paste (60 g), and roasted tomatoes from the baking tray (all the juices) to the pot. Add bay leaves (2 pieces), the remaining smoked paprika, and sugar. Bring to a gentle boil, then reduce the heat to low and simmer uncovered for 18–20 minutes, stirring occasionally — the sauce should thicken and develop a deeper flavor.

Ingredients: Tomato passata / purée, Tomato paste, Fresh tomatoes (for baking), Bay leaf, smoked paprika (sweet), Brown sugar
Use a lid slightly ajar if the sauce splatters. Cooking uncovered allows excess water to evaporate and concentrates the flavor.

Preparation of cashew cream

6

Place the cashews in a bowl and cover them with boiling water — leave for 10 minutes to soften. After 10 minutes, drain (reserve a little water for thinning). In a blender, blend the cashews with 60–80 ml of clean water until you achieve a smooth, silky paste (it should have the consistency of thick yogurt).

Ingredients: Cashews (unsalted, for the cream)
If you have a high-power blender, blend for a shorter time (about 30–60 seconds). If you are using an immersion blender, blend longer and gradually add water to achieve a smooth consistency. You can adjust the amount of water if you want a thinner consistency.

Sauce - emulsifying and seasoning

7

Remove the bay leaves from the sauce. Add 30 g of miso dissolved in 2 tablespoons of warm water (first mix the miso in a small bowl), then pour in the cashew cream and balsamic vinegar (15 g). Stir over low heat for 3–5 minutes until the cream is fully combined with the sauce. Taste and season with salt (if needed) and pepper.

Ingredients: White miso, Cashews (unsalted, for the cream), Balsamic vinegar, Salt, Ground black pepper
It's best to dissolve the miso in a little warm water to avoid lumps. Add salt gradually — miso is already salty.

Consistency and blending

8

Decide on the texture of the sauce: if you want a smooth consistency, use an immersion blender directly in the pot and blend for a few pulses until desired smoothness; if you prefer a rustic sauce, gently crush the tomato pieces with a potato masher. After blending, check the consistency and if it is too thick, add 2–4 tablespoons of pasta cooking water (which you will save for later).

Ingredients: Fresh tomatoes (for baking), Tomato passata / purée, Tomato paste
Use an immersion blender with a long attachment and hold it steady to avoid splattering the hot sauce. Blend in short bursts and stir with a spoon between bursts.

Cooking pasta

9

In a large pot, bring about 4 liters of water to a boil. When the water is boiling, add the pasta (400 g) and cook according to the manufacturer's instructions until al dente (usually 8–10 minutes). 2 minutes before the cooking time is up, drain and reserve 150 ml of the pasta cooking water (it will be useful for thinning the sauce).

Ingredients: Pasta (e.g. spaghetti or tagliatelle)
Use a large pot so the pasta has room to move freely. You can salt the water before adding the pasta "to taste" — about 1 tablespoon of salt per 4 liters of water, but adjust according to your preferences and the saltiness of the sauce.

Assembly and serving

10

Add a few tablespoons of reserved pasta water (about 50–100 ml) to the sauce, toss in the drained pasta, and mix vigorously over medium heat for 1–2 minutes, until the sauce coats the pasta. Add chopped fresh basil (30 g) and mix. Check the taste — if the sauce needs more acidity, add a little balsamic vinegar; if it's too sour, a small pinch of sugar.

Ingredients: Pasta (e.g. spaghetti or tagliatelle), Fresh basil, Balsamic vinegar
Use a wide skillet or the same pot in which you cooked the sauce. Stir with a spatula to coat each strand of pasta with the sauce. If the sauce is too thick, gradually add pasta water.

Decoration

11

On a plate, arrange the pasta with the sauce. In the center, create a gentle swirl with a spoon and add a spoonful of cashew cream as a light accent. Optionally sprinkle with nutritional yeast flakes and toasted pine nuts. Garnish with fresh basil leaves and freshly ground pepper.

Ingredients: Cashews (unsalted, for the cream), Nutritional yeast (optional, 'vegan parmesan'), Toasted pine nuts (optional), Fresh basil, Ground black pepper
Use a dry skillet for toasting the nuts and shake it every few seconds to avoid burning — they should be golden brown and fragrant.

Storage

12

Store any unused sauce in an airtight container in the refrigerator for up to 3–4 days. To freeze, transfer to an airtight container for up to 3 months. After thawing, heat slowly over low heat, stirring and possibly thinning with water or vegetable broth.

Ingredients: Fresh tomatoes (for baking), Tomato passata / purée
Before storing in the fridge, wait until the sauce has completely cooled. When reheating, use low heat to avoid separating the cashew cream.

Fun Fact

💡

Tomatoes, originating from South America, became a staple of Mediterranean cuisine only a few centuries after they were brought to Europe. Vegan sauces based on nut cream (cashews, almonds) are a modern invention that replaces cream and cheese, used by plant-based cooking to achieve a silky consistency.

Best for

kolacja dla przyjaciół rodzinny obiad wegański spaghetti night przyjęcie wegańskie

Tips

🍽️ Serving

Serve immediately with hot pasta, garnished with fresh basil and cashew cream. For a contrast in textures, add toasted pine nuts. A slice of rustic bread drizzled with olive oil also pairs well with the sauce. If you want a more indulgent version, add sautéed slices of eggplant or roasted mushrooms.

🥡 Storage

Store in the refrigerator for 3–4 days; for freezing, divide into portions and keep for up to 3 months. When reheating, use low heat and add a little pasta cooking water or broth to regain creaminess; do not allow to boil vigorously to prevent the cashew cream from separating.

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