Thank you Victoria Dwek for this delicious recipe.

Note–this recipe still has nuts (cashews), so I know it’s not suitable for all allergic kids, but I think it will still be helpful for many, whether over Shavuot, or other times when you want to serve dairy. 

1 cup cashews, soaked overnight (worked with just soaking for 2 hours)
2 Tbsp olive oil
1 onion, diced
3 garlic cloves, crushed
3 Tbsp tomato paste
1 lb plum tomatoes, chopped
¼ cup water
2 tsp salt
1 tsp sugar
½ teaspoon dried oregano
½ teaspoon dried basil

Do Ahead: Add the cashews to a cup and cover with water for at least two hours or overnight. The softer they get, the creamier your result will be.
 

*Heat olive oil in a saute pan or saucepan over medium-low heat (if you’ll be using an immersion blender instead of a regular blender, use a saucepan. If you’ll be transferring to a blender, use a saute pan). Add onion and cook until soft, 7-8 minutes. Add garlic, tomato paste, and tomatoes. Add water and all seasonings. Bring to a simmer and let cook for 8-10 minutes. I left it over a low fire to continue to let the tomatoes cook and develop flavors for another 20 minutes, but if you’re in a rush to get dinner done, you don’t have to.
Add mixture to a blender and blend until smooth. Add cashews and continue to blend, watching how the sauce turns from red to pink! The sauce can be made ahead and refrigerated or frozen. Serve over your pasta. (Use an immersion blender if you want to keep your sauce a little chunky)

*For an easier way, saute an onion for a few minutes, add in pareve marinara or vodka sauce to the pot and then add the soaked cashews.