Vegan Creamy Cashew Pasta
A luxuriously creamy vegan pasta made with a silky cashew based sauce that rivals any dairy version. Tossed with garlic, nutritional yeast, and fresh herbs for a deeply satisfying meal.
Ultra creamy vegan pasta with a rich cashew sauce that tastes indulgent and comes together quickly.
Nutrition per serving
Ingredients
base
sauce
aromatics
liquid
seasoning
oil
garnish
Instructions
Cook the Pasta
Bring a large pot of salted water to a boil and cook fettuccine according to package instructions until al dente. Reserve 1 cup of pasta cooking water before draining.
Blend the Cashew Sauce
Drain the soaked cashews and add them to a blender with nutritional yeast, lemon juice, salt, pepper, and half a cup of the reserved pasta water. Blend on high for 2 minutes until completely smooth.
Saute the Garlic
Heat olive oil in a large pan over medium heat. Add minced garlic and cook for 2 minutes until golden and fragrant. Do not let it burn.
Combine Everything
Pour the blended cashew sauce into the pan with garlic. Add the drained pasta and toss to coat. Add more pasta water a splash at a time until the sauce reaches your desired consistency.
Finish and Serve
Remove from heat and toss in fresh basil leaves. Taste and adjust seasoning. Serve immediately with extra nutritional yeast and black pepper on top.
Substitutions
Common mistakes
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