Creamy Tomato Sauce

Creamy Tomato Sauce (Vegan)

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.  Creamy Tomato Sauce

Give our recipe for Creamy Tomato Sauce a try and let us know what you think by leaving a comment below.

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5.0 from 5 reviews
Creamy Tomato Sauce
Author: 
Recipe type: Sauce
Prep time: 
Cook time: 
Total time: 
Serves: 6
 
This creamy Tomato Sauce is delicious as a topping for noodles. We love this on Farfelle (bow ties) or Fettuccine. Cook's note: Read the ingredients on your Italian seasoning to make sure that you like all of the ingredients. I have several friends who dislike thyme, so this it's important that I purchase seasoning without thyme (or make my own blend). I used a mixture of yellow, purple, and red cherry tomatoes in this sauce, but it will work well with only red ones if that's all you can find. The total cost for this recipe is $7.25 or about $1.21 per serving.
Ingredients
  • 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)
Instructions
  1. Put tomatoes, garlic cloves, Italian seasoninq, salt, pepper, sugar, granulated garlic, and dehydrated onion into a blender with ½ cup water
  2. Blend until tomatoes are liquefied.
  3. Pour this tomato sauce into a 3 quart sauce pan, and add coconut milk and nutritional yeast.
  4. Heat until boiling.
  5. Reduce heat, and simmer for 15 minutes
  6. Serve over your favorite pasta accompanied by garlic bred and a green salad.

Vegan Creamy Tomato Sauce is made from a base of fresh cherry tomatoes, This sauce is complex in flavor, but fairly simple to prepare.

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%

22 thoughts on “Creamy Tomato Sauce (Vegan)

    1. 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.

  1. 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!

    1. 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.

    1. 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.

    1. 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.

  2. Homemade sauces are always the best. I really love the spices you used here and addition of yeast. Makes this tomato sauce so flavorful.

    1. 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.

    1. 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.

  3. 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!

    1. 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.

    1. 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.

    1. 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.

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