From The Exclusive Collection of FREE Plant-Based Recipes
By Plant-Based Nutrition Professional Chef Susy • Designed For Effortless Weight Loss & Weight Maintenance
Vegan Tomato and Basil Sauce
Why settle for jarred sauce when you can have homemade magic? 🍅✨ This vegan tomato basil sauce is the ultimate upgrade—creamy, rich, and bursting with fresh flavours that make every dish unforgettable. Pour it over pasta, spread it on pizza, use it as a dip, or even drizzle it over roasted veggies for a savoury twist.
Prep Time: 10 Mins | Cook Time: 30 Mins
Total Time: 40 Mins | Servings: Adjustable
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It’s no crime to use jarred tomato sauces for a quick solution on crazy-busy weeknight dinners… but once you try homemade vegan tomato basil sauce, there’s no going back. You will probably begin to question how you ever settled for those run-of-the-mill jarred stuff. There’s a massive difference. The taste. The nutrition. The flavour. Homemade tomato sauce is simply unbeatable.
I know, I know, it’s autumn (and pumpkin) season. But I just HAD to upload this recipe. Take it as a final one to close the lovely summer vibe 😉 ☀️
Table of Contents
Why This Recipe Works
Perfect
Vegan tomato and basil sauce was one of the first things I learned to make when I started cooking. But as simple as the recipe is, it took me a few tries to perfect it fully. The good thing is, you won’t have to go through that hassle. I’m putting up the best version for you to just follow and enjoy 🤍
Simple
The ingredient list might seem a bit long (there’s nothing uncommon though; it’s just regular pantry things), but the overall recipe is super simple. Read the steps closely, note down the pro tips, and you’re good to go 😁
Versatile
Pour it over pasta. Spread it over pizza. Layer it in lasagne. Enjoy it as a dip. There’s so much you can do with this simple sauce. Really. You’re never gonna run out of ideas.
Recipe Ingredient Notes
Organic chestnut mushrooms (sliced). To add a hint of umami. You’ll need a bit of extra attention when sauteeing them, though. See Tip 1👇🏼
Passata. I usually use Mutti’s Passata. It’s not too expensive, and adds the perfect tomato flavour. Plus it's GMO-free.
Tomato purée. Store-bought works, homemade is best. See Tip 2👇🏼
Marinara sauce. The base of the recipe. It’s also there for the intense tomato flavour, of course. I occasionally batch-cook a homemade version (recipe coming soon), which tastes heavenly. I also use an organic store-bought marinara for convenience.
Red wine + balsamic vinegar. For a touch of acidity that complements the tart tomato taste. You can also use red wine vinegar instead of red wine.
Agave syrup. To cut through the savoury, acid, tart flavours—and balance the overall sauce.
Cashew cream + oat milk. The primary thickeners. The sauce wouldn’t even be half as creamy without this combo. I like to make oat milk at home. And my cashew cream recipe is so easy and delicious. It’s an extra step, but definitely worth the effort. See Tip 3👇🏼
Onion (minced) and garlic (crushed). Add depth. You might not see garlic and onion in some versions, but I wouldn’t recommend skipping them out.
Fresh parsley and basil. To introduce a bright touch to the savoury profile. You can omit parsley if you don’t like its taste. See Tip 4👇🏼
Italian mixed herbs. For that authentic Italian touch. This ingredient makes a big difference!
Pink Himalayan salt + cayenne pepper. Small but mighty. Both ingredients round up the flavours beautifully.
Pasta (of choice). Look for a gluten-free option, if that’s a requirement. Otherwise, any whole-wheat pasta would work well here.
Helpful Equipment
Sharp Knife
High-Speed Blender
Pan
How to Make Vegan Tomato and Basil Sauce
Heat a large pan over medium-high heat. Add the minced onion and a pinch of salt—sauté for a few minutes until softened. You won’t need oil here; the salt draws out water from the onions, so they won’t stick to the pan. Next, add the garlic and cook for 1 minute. Stir frequently.
Pour in the red wine (or vinegar) to deglaze the pan. Add 1 tablespoon at a time, and keep a close eye to prevent burning (or reduce heat if needed).
Fry the mushrooms. Around 2 to 3 minutes will be enough. The key is to cook until they begin to shrink. You can then add the three tomato-flavour ingredients (and the remaining wine). Then, give the sauce 10 minutes to simmer.
Add the remaining ingredients, and mix thoroughly. Now it’s time to simmer the sauce, but how long it needs to be simmered, depends on the thickness you want. Somewhere between 20 to 30 minutes works well. See Tip 5👇🏼
Cook the pasta according to the package instructions. Get done with this while the sauce simmers, so you can save a couple of extra minutes here.
Plate the pasta. Top with the creamy tomato and basil sauce. Enjoy ❤️🤍💚
Variations, Ideas & Notes
📑 Substitutions
The ingredient list doesn’t end there—you can also use…
Powdered onion and garlic instead of fresh.
Apple cider vinegar instead of red wine.
White button mushrooms instead of chestnut.
Canned tomatoes instead of marinara/passata.
Ketchup instead of tomato puree (2x quantity).
Soy milk instead of cashew cream (you will need to simmer the sauce for longer though).
A pinch of paprika instead of cayenne pepper.
🍅 Optional Add-ons
And if you’re feeling too adventurous…
Vegan parmesan
Fresh thyme
Nutritional yeast
Tamari
Smoked paprika
Bell peppers
Seitan strips (for extra protein)
Notes
Cooking without oil reduces calories and supports heart health.
Opt for organic ingredients wherever possible.
Ingredient weights are approximate due to brand and produce variations.
Adjust quantities and cooking time if scaling the recipe.
Recipes are flexible—taste and tweak as needed!
Pro Tips For Plant-Based Tomato and Basil Sauce
Sauté the mushrooms only until golden brown—and make sure not to overcrowd the pan. You want to give each piece enough space to breathe.
To make tomato puree at home, create an X-shaped cut on the bottom of each tomato. Add all of them to boiling water until the skins soften (might take about 2 minutes). Allow them to cool. Peel. Blend. That’s it. Homemade tomato puree is ready.
Save the cashew cream for the end. We want rich creaminess!
Basil leaves bruise very easily. So, instead of cutting them with a knife, simply tear them with your hand. They don’t need to be uniform in size, as they will melt soon after you add them to the sauce anyway.
For deeper flavours, simmer longer (See FAQ Question 2). Keep the lid on to retain moisture, or remove it to reduce the sauce. Stir occasionally.
Frequently Asked Questions
How to use vegan tomato and basil sauce?
Don’t lick up the entire jar of sauce with your fingers—there’s a ton of other ideas to try 😜 You can pair it with…
Pasta (the OG)
Pizza base
Steamed vegetables
Zoodles (courgette/zucchini noodles)
How to store plant-based tomato basil sauce?
Tomato basil sauce keeps fresh in the fridge for up to one week. If you’ve made a bigger batch, you can store it in the freezer for up to 4 months. Both heavy-duty freezer bags and freezer-safe glass jars will work.
Can I make this sauce without wine?
Yes! Swap red wine for red wine vinegar or apple cider vinegar for a similar tangy flavor.
How do I thicken or thin the sauce?
Simmer longer for a thicker consistency or add oat milk to thin it out. Stir occasionally for even texture.
How to make the sauce thicker/thinner?
The answer depends on the cooking time. The longer you simmer the sauce, the thicker it becomes—but I’ve got 3 tips to keep in mind here.
Make sure to stir every 5 minutes or so.
The sauce will be thicker when cooled down.
I feel 25 minutes is the sweet spot for the perfect consistency.
Similarly, simmer the sauce for less than 20 minutes for a thinner consistency.
Did You Love the Recipe as Much as I Do?
Leave a ⭐⭐⭐⭐⭐ rating on the recipe card—and don’t forget to tag me @vegan.susy on Instagram to show me your 👩🏻🍳MasterChef creation 🤗
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