Vegan Creamy Sun-Dried Tomato Pasta with Cashew Sauce
Vegan Creamy Sun-Dried Tomato Pasta with Cashew Sauce is a quick and satisfying dish featuring a luscious cashew sauce and savory sun-dried tomatoes.
Equipment
- 1 Blender
- 1 Large pot
- 1 Frying pan
- 1 Colander
Ingredients
- 12 ounces spaghetti - any type
- 1 cup raw cashews - soaked for at least 2 hours
- 1 cup almond milk - or any plant-based milk
- 1/2 cup sun-dried tomatoes - packed in oil, drained
- 2 cloves garlic - minced
- 2 tablespoons nutritional yeast - for cheesy flavor
- 1 teaspoon onion powder - for depth
- Salt and pepper - to taste
- Fresh basil - for garnish, optional
Instructions
- Cook the spaghetti according to package instructions in a large pot of salted boiling water. Drain and set aside.
- In a blender, combine soaked cashews, almond milk, sun-dried tomatoes, garlic, nutritional yeast, onion powder, and salt and pepper. Blend until smooth and creamy.
- In a frying pan over medium heat, pour the creamy sauce and cook for a few minutes until heated through.
- Add the cooked spaghetti to the sauce, tossing to coat the pasta well. Heat for another minute.
- Serve hot, garnished with fresh basil if desired.
Notes
For a creamier sauce, soak the cashews longer.
Feel free to add your favorite vegetables such as spinach or mushrooms.
Top with fresh basil for added flavor.