Heat oil in a saucepan over medium heat.
Add onion, carrot, and garlic, cook for 7-10 minutes until vegetables are soft.
Add tomato paste and cook until it begins to caramelize.
Sprinkle flour in while continuously stirring and cook for an additional 3 minutes.
Add crushed tomatoes, broth, sun-dried tomatoes, basil, red pepper, and bring to a boil, then cover, and reduce to a simmer for 10 minutes. Allow the flavors to combine by simmering for 25-30 minutes.
Purée sauce in blender or food processor until smooth.
Add almonds and nutritional yeast, puree again, and put back into saucepan; return to simmer.
Remove from heat, and stir in almond milk.
Season with salt and pepper, as desired.