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Creamy Dairy-Free Walnut Marinara Sauce Easy Recipe

Creamy Walnut Marinara Sauce

This creamy walnut marinara sauce is dangerously good. It takes 5 minutes to prep and then all you have to do is heat it up on the stovetop. Toss it with some gluten-free pasta and you have yourself an extremely easy decadent meal.
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Total Time 7 minutes
Servings: 6
Course: Main Course
Cuisine: American, Italian
Ingredients Method Notes

Ingredients
  

  • 2 cups Jovial Whole Peeled Tomatoes
  • 2 TBSP tomato paste
  • 1/2 cup unsalted walnuts
  • 3 garlic cloves
  • 5 large fresh basil leaves more to garnish the top of your pasta
  • 1 tsp dried oregano
  • 1/2 tsp sea salt more to serve
  • 1 TBSP maple syrup adjust depending on how sweet you like
  • 1/2 large lemon squeezed
  • small drizzle olive oil optional

Method
 

  1. Add the tomatoes, tomato paste, walnuts, garlic, basil, oregano, sea salt, maple syrup, lemon juice, and olive oil to a high speed blender and blend until smooth and creamy.
  2. Heat it up on the stovetop.*
  3. Serve mixed with pasta and extra fresh basil. ENJOY!

Notes

*After I drain my cooked pasta, I add the marina sauce to the same empty hot pan on the stovetop. Since the pan is already hot, it heats up quickly. The thick sauce splatters easily so keep the heat on low and give it a few stirs. Pour the noodles back in with the sauce and mix together well. I like using jovial elbow noodles for this recipe. It's also extra saucy with one box of pasta, so you could easily save a little sauce for later if you wish. Makes about 3 cups of sauce.
Dairy-Free | Refined Sugar-Free | Gluten-Free | Plant-Based