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Cashew Cream Pasta
A silky vegan pasta sauce made from blended cashews, nutritional yeast and garlic — impossibly creamy.
Ingredients
Instructions
Soak cashews in cold water 4 hours, drain.
Cook pasta in well-salted water, reserve 400ml pasta water.
Blend soaked cashews with nutritional yeast, garlic, lemon juice and 300ml pasta water.
Blend until completely smooth and silky.
Season generously with salt and pepper.
Toss hot pasta with cashew cream sauce.
Add more pasta water to adjust consistency.
Scatter with herbs and chilli flakes, serve immediately.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
