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Using heart-healthy cashews as a base to the sauce, this creamy vegan pasta dish is fulfilling and tasty for your next pasta night!
Making creamy, dairy-free sauce from cashews? Yes! I finally had to try it myself!
Cashews: A dairy-free secret!
As vegan and plant based diets are becoming more popular, it is no surprise nut milks are gaining fame. Even Starbucks is offering soy, almond, and now coconut milk in your coffee! If I had to choose the best milk option in comparison to cow's milk it would be soy milk for its protein source and reduced fat content. Cashew milk is delicious, but the store-bought version provides a high fat, low protein content. Don't get me wrong, we all need fat in our diet, but within moderation (about 25-30% of our daily caloric intake is recommended). Cashews as a sauce or cheese are excellent for its similar consistency to the real thing. My recipe for this creamy vegan pasta packs in 15 grams of fat per serving providing mainly heart healthy, unsaturated fats that will boost your satiety and please your palate!
To make cashew milk or sauce, the initial step is to soak the cashews overnight (or at least for a few hours to soften them) in the refrigerator. By doing this, simply place the desired amount of cashews in a large bowl or container and fill enough water to cover them. Once ready, rinse with clean water and drain the cashews. For more, read this excellent article by The Kitchn about making cashew sauce.
For my other pasta recipes try:
Creamy Vegan Pasta with Vegetables
Using heart-healthy cashews as a base to this sauce, this creamy vegan pasta dish is fulfilling and tasty!
- Prep Time: 10 minutes
- Cook Time: 10
- Total Time: 20 minutes
- Category: Dinner
Ingredients
1 pound whole grain pasta, such as penne or rigatoni
1 cup pre-soaked cashews*
¾ cup water or dairy-free milk
2 garlic cloves, peeled
1 tablespoon lemon juice, optional
1 tablespoon olive oil
1 bunch of asparagus, chopped with ends trimmed
4 ounces mushrooms, sliced, thawed if frozen**
One 14 ounces can artichoke hearts, rinsed, chopped
1 teaspoon dried thyme
2 tablespoons fresh chives, chopped
Instructions
In a large food processor or high-speed blender, combine the cashews, milk (or water), and garlic cloves. Pulse into well blended to a smooth consistency. Set aside.
In a large pot, bring water to a boil and cook pasta according to package instructions, save ½ cup drained pasta water and set aside.
While the pasta is boiling, heat olive oil in a saucepan on medium heat. Saute the mushrooms, artichoke hearts, and asparagus until softened, about 3-5 minutes. Add the dried thyme and chives and saute for an additional minute.
Pour in the cashew sauce over the pan of vegetables enough to cover them; there may be some sauce leftover. Reduce the heat to a low simmer. Add the drained pasta. Stir in pasta water ¼ cup at a time to thin the sauce if necessary (based on your preference). Toss all of the ingredients to coat the sauce evenly. Turn off the heat.
Add more cashew sauce if preferred. Salt and pepper to taste. Top with additional chives, optional.
Notes
* cashews soaked in water overnight or at least a few hours prior to cooking
** I used frozen pre-cooked mushrooms
Rebecca
Yum! I bet this is really delicious!!
Katie
Thanks so much, Rebecca! I really enjoyed the cashew sauce!