1. Saute onions in olive oil over medium heat until translucent, 4-5 minutes. Add garlic and cook additional 1 minute.
2. Add tomatoes to garlic and onions, stir to combine. Cook until most of the juices have evaporated, remove from heat.
3. Puree tomato mixture with water nutritional yeast, mustard and soy sauce in food processor. Add more water if sauce is too thick and more soy sauce to taste.
4. Finally add fresh basil and pulse in food processor 4-5 times.
Serve over whole wheat Penne or Rigatoni. Mmmmmm. Goes very well with Seitan too.
Source of recipe: I wrote this recipe with inspiration from a vegan Alfredo recipe from Vegan with a Vengeance.