Creamy + Cheesy Red Pepper Marinara (Dairy-Free)

In a medium pan or skillet 👉🏼 warm up your olive oil & sauté the chopped shallots & onions until soft + translucent. Add the garlic and sauté for about ~2 additional minutes, it burns easily. Transfer all pan contents (including the olive oil) into your blender. Add the almond milk first to the blender (I prefer to have the liquid at the bottom for best results) and then throw in: roasted red peppers, tomato paste, soaked cashews, nutritional yeast, cornstarch, sea salt, pepper & red pepper flakes. Blend until smooth & creamy!🌪 taste and adjust sea salt & pepper to taste. Over the same sauce pan you sautéed the onions, garlic & shallots: warm up the sauce until it bubbles & thickens to desired consistency.