Ingredients
Scale
- 1 pound of your favorite pasta (elbow macaroni, shells, or penne)
- 1 cup raw cashews (soaked in hot water for at least 30 minutes)
- 1 ½ cups unsweetened almond milk or other plant-based milk
- 3 tablespoons nutritional yeast
- 2 tablespoons lemon juice
- 1 teaspoon garlic powder
- ½ teaspoon turmeric (for color)
- Salt and pepper to taste
- Optional: smoked paprika or chili flakes for added flavor
Instructions
- Begin by soaking the raw cashews in hot water for at least 30 minutes until tender. Drain and rinse thoroughly.
- In a high-speed blender, combine soaked cashews, plant-based milk, nutritional yeast, lemon juice, garlic powder, turmeric, salt, and pepper. Blend until smooth and creamy. Add more plant-based milk if needed for desired consistency.
- Meanwhile, cook the pasta in salted boiling water until al dente. Drain and set aside.
- Pour the cashew sauce into a large skillet or pot. Warm over medium heat, stirring constantly until slightly thickened.
- Add cooked pasta to the sauce and toss to coat evenly. Adjust seasoning as needed with salt, pepper, or spices.
Notes
- For an extra flavor boost, sprinkle with chopped fresh herbs, toasted breadcrumbs, or sautéed vegetables.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently, adding a splash of plant-based milk to restore creaminess.
- Avoid freezing as the texture of the cashew sauce may change.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Boiling, Blending, Simmering
- Cuisine: Vegan, Plant-Based
- Diet: Vegan, Dairy-Free, Vegetarian
Nutrition
- Serving Size: 1 cup
- Calories: 340 Kcal
- Sugar: 4g
- Sodium: 250mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 5g
- Protein: 12g
- Cholesterol: 0mg