This is from chloe's vegan italian kitchen cookbook

PINK SAUCE

SERVES 4 TO 6

Are you nuts about nuts?!

INGREDIENTS

2 Tbsp olive oil

3 minced garlic cloves

1 (28-ounce) can crushed tomatoes

2 tsp sea salt

2 tsp organic sugar

½ cup raw cashews

½ cup water

½ cup chopped fresh basil

PREP

If you are not using a high-powered blender, such as Vitamix, soak cashews overnight or boil for 10 minutes and drain. This will soften the cashews to ensure a silky smooth cream.

METHOD

Heal olive oil in a large saucepan over medium heat. Add garlic and cook for about 1 minute, stir in tomatoes, sea salt, and sugar. Cook over medium-low heat for 10 minutes, stirring occasionally.

In a blender, combine cashews and water on high until very smooth, about 2 minutes. Stir cashew cream into the tomato sauce and turn off heat. Stir in chopped basil.

NOTES + SERVING TIPS

Toss in some freshly cooked pasta and enjoy!

Pro Tip: try serving with chopped fresh basil cut into chiffonade*.