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Creamy Vegan Pasta

Creamy Vegan Pasta Recipe

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Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings: 4 servings
Calories: 545
Ingredients Method Notes

Ingredients
  

  • 1 cup raw cashews
  • 1 garlic clove
  • 2 tablespoons nutritional yeast
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons extra virgin olive oil
  • ½ cup water
  • ½ teaspoon salt
  • Freshly ground black pepper
  • 12 ounces dry pasta

Method
 

  1. Bring a large pot of salted water to a boil. Cook the pasta until al dente, reserving 1 cup of pasta water before draining.
  2. In a high-speed blender, combine the cashews, garlic, nutritional yeast, lemon juice, olive oil, salt, and water. Blend until completely smooth, about 1 minute.
  3. Return the drained pasta to the pot over low heat. Pour in the cashew cream and ¼ cup of the reserved pasta water. Toss, adding more pasta water as needed, until the sauce is glossy and coats the pasta.
  4. Divide among bowls, finish with black pepper and a drizzle of olive oil, and serve warm.

Notes

If you don’t have a high-speed blender, soak the cashews in hot water for at least 15 minutes before blending. That soaking time is not included in the prep. The sauce will thicken as it sits, so when reheating leftovers, add a splash of water and stir over low heat.