Magical No-Cook Creamy Vegan Marinara

I have shared a few similar variations of this magical no-cook creamy vegan marinara on the blog already. But never have I given up my original secret recipe...until now! No cooking. Just a blender. Super healthy and delicious.

I have many exciting, delicious, and healthy recipes accumulated here on the blog, but this one takes the cake! I have made so many different variations of this sauce because it's THAT good. Have you seen my Instagram "Store-Bought Marinara" hack yet? It's life-changing. You'll be so glad you tried it.

I have made this particular Magical No-Cook Creamy Vegan Marinara over 200 times - not kidding by the way (!!) We make it every week; sometimes twice a week. I use it on pasta, over zucchini noodles, as a pizza sauce or lasagna sauce. It is a great go-to when I have unexpected guests because I usually always have the ingredients in my pantry and fridge.

Tip: I often make a batch of this for babysitters because then all they have to do is boil up some pasta for the kids and then add this sauce. Super easy. Super healthy. I love to pair it with a green smoothie, that way the kids get loads of veggies, protein, and fruit in one meal. Smoothie plus this pasta recipe takes less than 20 minutes to whip up. 

No-Cook Creamy Vegan Marinara Ingredients

• Raw tomatoes
• Tomato paste
• Sun dried tomatoes
• Miso paste
• Nutritional yeast
• Raw cashews
• Olive oil
• Agave nectar
• Raw garlic
• Sea salt

This sauce is blended so there are no tomato chunks. I am pretty sure this is why it's so successful with my kids. There is something about the no-chucks that makes it a win for the whole family. And the fact that it takes such little time to whip up. I will never forget the first time they saw what I put into the blender before making it and they were shocked: "you put all that into the sauce?"

When baby sitters and friends and family taste this pasta they almost instantly ask for the recipe. Or I get a text the next day "where can I find the marinara recipe from last night?" It’s got a really clean and "magical" feeling because it’s flavorful and it’s raw (meaning, made with fresh raw ingredients, not cooked). 

I know people argue that cooking tomatoes is a healthier way of eating them. But I’m still having a hard time accepting these findings - I feel like fresh tomatoes are so amazing and why cook those fresh flavors away? I find the taste of raw tomatoes to be much more desirable and there is something about cooked/stewed/canned tomatoes that is much more acidic tasting. 

Funny Fact: my son doesn’t do well with cooked tomatoes and when he was a baby he threw up his spaghetti almost instantaneously - until I created this sauce. Now he eats it all the time and loves spaghetti again. Thank goodness. Is there a connection? Not sure. But I like to think so. 

Additionally, cooking (roasting, stewing, or even using canned tomatoes) tomato sauce takes so much longer. What busy mom has time for that? If you’re in a hurry, like I always am, and want homemade (as opposed to popping open a jar), but don't have time to cook, this recipe is your savior. 

The list of ingredients might seem like a laundry list but in fact, once you make this a few times you won’t need to measure anymore. Guessing works well and playing around with your own measurements is fun, too. But stick with the recipe until you have a good grasp on proportions. And then you'll be able to whip it up any night in just minutes. 

No-Cook Creamy Vegan Marinara Variations

You can add fresh basil and/or oregano to the sauce before blending for added flavors and nutrients. If you do not have issues with dairy, feel free to add parmesan cheese. Trying to eat less dairy but can't give up parmesan cheese - I recommend starting with this Go Veggie parm, it's AMAZING! 

o, try this sauce in your next lasagna. It's a game-changer.