2 tablespoon avocado oil
1 medium yellow onion chopped
2-3 cloves garlic minced
1 can whole peeled tomatoes
1 tablespoon peach hot sauce
1 tablespoon ketchup
1/4 cup cashew milk
1 tablespoon fresh oregano chopped
Sea salt to taste
Heat oil in a large pot over medium heat.
Add onions and cook until translucent.
Add garlic and cook for 30 seconds.
Add the peeled tomatoes, the hot sauce and the ketchup and mix well.
Bring to a gentle boil over medium-high heat.
Add cashew milk, oregano and sea salt to taste and warm up again.
Voila! Marinara sauce.
Serve on pasta with fresh basil.