This no added sugar vegan tomato cream sauce recipe is made with 7 good-for-you ingredients and ready in 15 minutes! Double this healthy, dairy-free marinara and freeze extras to have on hand for an easy weeknight pasta dinner.
It’s amazing how many incredible dairy-free and vegan options there are these days.
Although I don’t follow a vegan lifestyle, I am conscious of my dairy intake since I know how it can leave me feeling bloated.
However, there are two forms of dairy I will NEVER be able to give up. Cottage cheese and greek yogurt.
I’ve yet to find a plant-based yogurt that I love and as for the cottage cheese, do they even make any dairy-free cottage cheeses??
When it comes to plant-based milk and creamers, I am 1000% on board.
I honestly can’t remember the last time I bought myself traditional milk.
Unsweetened vanilla almond milk is my jam and I’m never giving it up!
For this vegan tomato cream sauce, I took my classic no added sugar marinara recipe and added some plant-based heavy whipping cream.
I served the dairy-free tomato sauce over some plant-based pasta and it definitely left me full and satisfied!
Ingredients for my no added sugar vegan tomato cream sauce recipe:
- Whole Tomatoes, Canned
- Olive Oil
- Tomato Paste
- Dairy-free heavy whipping cream (I used Silk and found it at Walmart)
- Dried Oregano
- Salt and pepper to taste
Some other things you will need for this creamy vegan tomato sauce:
- Large skillet — We just bought this set and love it!
- 32 oz mason jar or airtight container for storing
- Measuring spoons
- Measuring cups
- Sharp knife for chopping
Head to my amazon shop page for my favorite cooking utensils, trusted food brands, and more. 🙂
What can I use if I don’t have heavy cream?
Heavy cream is made of milk and butter.
To replace one cup of heavy cream, you can substitute ¾ cup milk and ¼ melted butter thoroughly mixed.
What are some non-dairy or vegan substitutes for cream?
- Pureed tofu
- Pureed white beans
- Coconut cream
- Cashew cream
- soak 1 cup of raw cashews in water for 2 hours
- drain the cashews
- mix the cashews with three-quarters of a cup of filtered water and a pinch of salt
- blend until smooth
- store in the fridge in an airtight container to allow the cream to thicken
- A combination of oil and dairy-free milk
How long does vegan tomato cream sauce last?
Once made, this no added sugar marinara sauce can be stored in the refrigerator in a sealed container for up to four to five days.
I store mine in a 32 oz mason jar.
How do I store homemade marinara in the freezer?
Cool your sauce to room temperature, and ladle into plastic containers or freezer bags. Portion into two cup portions, as this will feed about four people.
Your marinara will last up to four months in the freezer.
I hope you all enjoy this super easy vegan tomato cream sauce as much as we do!
As always, be sure to tag me on Instagram when you make this recipe or any of my other recipes!
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