Description
My creamy vegan pasta sauce is the kind of simple recipe you'll make again and again. Trust me! Made with just soaked cashews, plant-based milk and fresh garlic, it blends into a silky smooth sauce that perfectly coats every pasta noodle!
Ingredients
- 1 cups raw cashews, soaked in advance, then drained and rinsed*
- 3/4 cups unsweetened plain almond milk or oat milk
- 1 large clove garlic, peeled
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- Serve with any pasta (this makes enough for 12 ounces of pasta) and 1 batch of my simple sautéed broccoli with garlic (pictured) for a delicious meal!
Instructions
- Add all ingredients to a high speed blender and blend on the highest speed for one minute until perfectly smooth and creamy. Use this sauce overtop your favorite hot pasta. Done!
Equipment
Buy Now → Notes
*To soak the cashews, place in a large container and fill with 2 cups of filtered water. Soak for 8 hours for best results. If you are short on time you can give them a quick soak using boiling water for about an hour. Either way you want to completely drain the soaking water and rinse the cashews well before using in the this recipe. The cashews will absorb some of the soaking water and swell so the measurement post-soaking will be slightly more than 1/5 cups and that is okay. Just measure the cashews before you soak them and use all soaked cashews for this recipe.
Optional: add 1-2 tablespoons nutritional yeast to this recipe for a cheesy flavor and nutrition boost.
Storage and Reheating: The sauce will thicken slightly when stored in the refrigerator after a couple of hours. Thin out the sauce with reserved pasta water (or filtered water) if desired before using. Add 1/2 ladle of reserved pasta water at a time until desired consistency is reached.
- Prep Time: 10
- Category: pasta
- Method: Blender
- Cuisine: Italian
