Ingredients:

  • 2 tbsp extra virgin olive oil
  • 1 medium yellow onion, diced
  • 4 cloves garlic, minced
  • 1 tsp dried oregano
  • 56 oz crushed tomatoes
  • 2 cups low-sodium vegetable broth
  • 1 tbsp tomato paste
  • 1 tsp sea salt
  • 1/2 tsp black pepper
  • 1/2 cup raw cashews, soaked in hot water for 15 mins
  • 1 cup fresh basil leaves, packed
  • 1 tbsp fresh lemon juice

Instructions:

  1. Heat the olive oil over medium heat in a large pot. Add the diced onion and sauté for 5–7 minutes until translucent and starting to turn golden. Stir in the minced garlic and dried oregano, cooking for 60 seconds until aromatic.
  2. Stir in the tomato paste and cook for 2 minutes to deepen the color. Pour in the crushed tomatoes and vegetable broth. Bring the mixture to a gentle boil, then reduce heat to low, cover, and simmer for 20 minutes.
  3. Remove the pot from heat. Stir in the soaked cashews and fresh basil. Use an immersion blender directly in the pot, or transfer to a high-speed blender in batches, and blend on high for 60 seconds until completely smooth.
  4. Stir in the fresh lemon juice and adjust salt and pepper to taste before serving.