Description
Creamy vegan cashew pasta sauce – all the deliciousness of a creamy, cheesy pasta sauce with none of the guilt!
Ingredients
- 1 cup raw cashews, soaked
- 1 onion, thinly sliced
- 2 cloves garlic, sliced
- 1/2 tsp nutmeg
Instructions
- Boil a kettle and cover the raw cashews in lots of boiling water. Set them aside for 25 minutes, or until soft.
- Place a pan on medium heat. Add the onions and garlic and cook gently for 20 minutes until the onions have softened and turned a light caramel colour. Once cooked set aside until needed.
- While the onions cook, finish preparing any ingredients you wish to add to your cream sauce (like sauteed mushrooms or roasted nuts) and cook your pasta.
- When cooking the pasta be sure to save 2 cups of the cooking water to finish the sauce.
- Drain the cashews, and add them to a blender with the onion mixture, nutmeg and 1 cup of pasta cooking water. Blend the mixture, adding more water as needed, until you are left with a nice, smooth sauce with the texture of double cream/bechamel sauce. Season the sauce with salt and pepper to taste.
- Toss the sauce through your drained pasta, adding a little more cooking water if needed. Add in any optional cooked veggies, or nuts, and serve immediately while nice and warm.
- Category: Sauces
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1
- Calories: 210.65kcal
- Sugar: 2.78g
- Sodium: 6.78mg
- Fat: 16.05g
- Saturated Fat: 3.25g
- Unsaturated Fat: 12.06g
- Trans Fat: 0g
- Carbohydrates: 14.17g
- Fiber: 1.55g
- Protein: 5.63g
- Cholesterol: 0mg