This homemade dairy free spaghetti sauce comes together with simple ingredients in about 30 minutes. It's great served with your favorite pasta or pizza for an easy weeknight dinner.

Do you ever find yourself buying the same product over and over again at the grocery store? Spaghetti sauce, pasta sauce, and marinara sauce are definitely on that list for me.

This quick and easy vegan marinara sauce is the perfect addition to your regular rotation. It comes together with common pantry ingredients and is freezer friendly and great for meal prep.

My homemade spaghetti sauce is dairy free, egg free, gluten free, and vegan! If you want more dairy free pasta sauce recipes try my dairy free alfredo sauce, roasted red pepper pasta sauce, tahini pasta sauce, or dairy free pesto next.

How to make dairy free spaghetti sauce

Simply cook onion and garlic until soft and fragrant. Add whole tomatoes to pot and break apart using the back of a wooden spoon. Stir in crushed tomatoes, tomato paste, and seasoning. Let simmer for 30 minutes then serve warm or let cool completely and store.

If you liked this recipe, check out my homemade pizza sauce!

Storage tips

Meal Prep: You can make marinara ahead of time and store in the refrigerator until pasta night!
Fridge: If you have leftovers, store sauce in an airtight container in the refrigerator for up to 5 days.
Freezer: To freeze, let cool completely then transfer to air-tight storage containers, leaving room at the top. Freeze for up to 3 months.

Serving suggestions

Enjoy homemade pasta sauce with my dairy free and egg free meatballs, dairy free lasagna, or spaghetti sauce pizza casserole. Don't forget to top with dairy free parmesan!

Dairy Free Marinara Sauce

4.67 from 3 votes

This homemade dairy free spaghetti sauce comes together with simple ingredients in about 30 minutes. It's great served with your favorite pasta or pizza for an easy weeknight dinner.

Servings: 12 servings

Print Pin

Prep Time 5

Cook Time 40

Total Time 45

Equipment

Ingredients

2 tablespoons olive oil
1 medium yellow onion finely diced
3 garlic cloves minced
28 ounce can whole tomatoes with juice
28 ounce can crushed tomatoes
2 tablespoons tomato paste
¼ cup fresh basil chopped
1 teaspoon dried oregano
1 teaspoon sugar
½ teaspoon red pepper flakes optional
½ cup water

Instructions

In a large pot, heat olive oil over medium heat and cook onion until soft. Stir in garlic and cook until fragrant.
Add whole tomatoes and break apart using the back of a wooden spoon.
Stir in remaining ingredients and simmer uncovered for 30 minutes. If you want a silky smooth sauce, use an immersion blender and blend until desired consistency is reached!

Notes

This recipe yields approximately 6 cups, serving about 12 people at ½ cup per serving.

Store in an airtight container in the refrigerator for up to 3-4 days or freezer for up to 3 months.

Nutrition

Calories: 63kcalCarbohydrates: 10gProtein: 2gFat: 3gSaturated Fat: 0.4gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 2gSodium: 114mgPotassium: 399mgFiber: 2gSugar: 6gVitamin A: 788IUVitamin C: 17mgCalcium: 38mgIron: 1mg

Jenna Urben

Sauce

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