This Creamy Tomato Sauce is one of my new favorites, and I’m looking forward to making this more often during the summer months when I have an abundance of fresh tomatoes available to me. Unlike most of my tomato sauce recipes, this one starts with fresh cherry tomatoes as the base for the sauce. This recipe is something that I have made before, but I’ve never made a vegan version of it until today. I was worried that I would miss the cream and the cheese in the recipe, but these concerns were unwarranted. This version of Creamy Tomato Sauce is every bit as tasty as the original version, and it’s vegan.
The vegan swaps that I made in this recipe were very simple. I traded coconut milk for cream, and I used nutritional yeast to add some of the flavor that was lost by leaving out the cheese back to the pot. Otherwise, the recipe didn’t require much modification. The final result was delicious. 
Give our recipe for Creamy Tomato Sauce a try and let us know what you think by leaving a comment below.
Thanks for Visiting Patty Cake’s Pantry.
- 4 cups assored cherry or grape tomatoes ($4.00)
- 5 cloves roasted garlic ($0.45)
- 4 teaspoons Italian seasoning ($0.16)
- 1 teaspoon salt ($0.02)
- 1 teaspoon black pepper ($0.04)
- 1 tablespoon sugar ($0.02)
- 1 teaspoon granulated garlic ($0.04)
- 2 tablespoons dehydrated onion ($0.08)
- ½ cup water
- 1 cup coconut milk ($0.86)
- 2 tablespoons nutritional yeast ($1.58)
- Put tomatoes, garlic cloves, Italian seasoninq, salt, pepper, sugar, granulated garlic, and dehydrated onion into a blender with ½ cup water
- Blend until tomatoes are liquefied.
- Pour this tomato sauce into a 3 quart sauce pan, and add coconut milk and nutritional yeast.
- Heat until boiling.
- Reduce heat, and simmer for 15 minutes
- Serve over your favorite pasta accompanied by garlic bred and a green salad.
Nutrition information is for 1/6th of the sauce without pasta.
| Nutrition Facts |
| Amount Per Serving |
|
Calories 154
|
|
% Daily Value
|
|
Total Fat 10.9g
14%
|
|
Saturated Fat 8.7g
43%
|
|
Trans Fat 0.0g
|
|
Cholesterol 2mg
1%
|
|
Sodium 404mg
18%
|
|
Total Carbohydrates 13.6g
5%
|
|
Dietary Fiber 3.5g
13%
|
|
Sugars 7.5g
|
|
Protein 4g
|
|
Vitamin D 0%
Potassium 11%
|
|
Calcium 3%
Iron 10%
|
Hubby and I both love pasta sauce, but I don’t always have time to make it. I love how easy, creamy and delicious your sauce looks.
This pasta sauce was very simple. It was almost as easy as opening a can or jar. Using the blender, and cherry tomatoes, made it come together quickly. Give this recipe a try, Elaine. You will love it.
It does look so creamy! Love that it’s vegan too! Thanks for sharing!
Anna, this sauce was surprisingly delicious. Usually, I would add cream to the sauce, but the coconut milk worked very well.
Delicious! I love simple sauces like this. I never would have thought to add coconut milk. I bet it makes it so good and creamy!
Kate, I’m all about simple recipes. The coconut milk was a substitution for the whole milk, or half and half or cream, that I usually add to this sauce, and I was very pleased with how the sauce turned out.
i love the use of coconutmilk, which i havent used with pasta sauce. something new to try 🙂
Dixya, this was my first time using coconut milk in a pasta sauce. I do hope you give it a try.
What a clever way of creating a vegan friendly pasta sauce that is still creamy. The nutritional yeast is a nice addition as well. I’ll have to Try it.
Kiki, since my original recipe used Parmesan cheese, I needed to find a way to add the cheesiness back into this recipe without having to take the time to make vegan cheese. The nutritional yeast worked well as a vegan friendly substitute.
This is the kind of tasty and flavorful sauce I would love to sit down with a toss with some pasta! Thanks for sharing!
We really love this pasta sauce. It’s a great way to use up a bunch of cherry tomatoes if you’re a gardener who finds herself over run with tomatoes during the late summer.
Homemade sauces are always the best. I really love the spices you used here and addition of yeast. Makes this tomato sauce so flavorful.
Thank you, Natalie. I agree that homemade sauces are the best. This one doesn’t need to simmer all day to be flavorful, so that will be a plus during the warmer summer months.
Really interesting way to vegan-ify a recipe that usually has a good bit of dairy in it. I would have never thought to use coconut here.
Ashley, I used coconut milk because that was what I had on hand. I was surprised that I didn’t taste the coconut. This was probably because of all the other spices in the sauce.
I love the cost analysis breakdown you provided! So helpful! I’ve never added coconut milk to my tomato sauce but it’s a great ingredient to try!
Amanda, this was my first time adding coconut milk. Usually it’s cows milk or half and half, or cream. I was pleasantly surprised at how good it was. I didn’t taste the coconut at all. I started adding the cost analysis when a friend told me there was no way to feed my family on such a restrictive budget.
My personal preference is for simple tomato sauces that are vegan per se, but I guess if you were used to having cream in your tomato sauce this makes a great alternative.
Nicoletta, I frequently make those simple tomato sauces, too. Those “accidentally vegan” recipes are delicious and some of the things we survived on during our month of vegan recipes. We love it plain, but wanted to try something different.
Homemade spaghetti sauce is the best! And your’s looks particularly delicious. Can’t wait to try it!
Claire, you’re absolutely right about homemade spaghetti sauce. My mom simmered hers for hours. I like that this version is so much quicker to prepare. Let us know how you like it.