Creamy Sauce for Pasta

AuthorJen BookerDifficultyBeginner

Yields1 Serving
Prep Time20 minsCook Time10 minsTotal Time30 mins

 1 1/4 cups raw cashews (soaked)
 1 Tbsp arrowroot starch (optional)
 3-4 Tbsp nutritional yeast
 4 cloves garlic (crushed)
 1/2 tsp sea salt
 1-2 Tbsp vegan parmesan cheese (plus more for serving)
 1 cup unsweetened plain almond (plus more as needed)

1

Soak cashews in boiling water for 20 minutes

2

Drain and add to a high-speed blender with the rest of the ingredients

3

Blend on high until creamy and smooth

4

Taste and adjust flavour as needed

5

Transfer to a skillet and cook over medium-low to medium heat for 5 minutes, whisking frequently

6

The sauce should thicken and bubble

7

Add more dairy-free milk as needed to thin

8

Enjoy with courgette noodles or pasta

9

I stir in spinach, peas and fried mushrooms, but you can add any veg you fancy!

Ingredients

 1 1/4 cups raw cashews (soaked)
 1 Tbsp arrowroot starch (optional)
 3-4 Tbsp nutritional yeast
 4 cloves garlic (crushed)
 1/2 tsp sea salt
 1-2 Tbsp vegan parmesan cheese (plus more for serving)
 1 cup unsweetened plain almond (plus more as needed)

Directions

1

Soak cashews in boiling water for 20 minutes

2

Drain and add to a high-speed blender with the rest of the ingredients

3

Blend on high until creamy and smooth

4

Taste and adjust flavour as needed

5

Transfer to a skillet and cook over medium-low to medium heat for 5 minutes, whisking frequently

6

The sauce should thicken and bubble

7

Add more dairy-free milk as needed to thin

8

Enjoy with courgette noodles or pasta

9

I stir in spinach, peas and fried mushrooms, but you can add any veg you fancy!

Creamy Sauce for Pasta

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