When I’m making pasta, I usually rely on cheese to make the sauce. But as I want to make more vegan recipes and I had no soft cheese in the fridge, I’ve decided to try a cashew and veggie sauce. It was delicious. The recipes I saw had nutritional yeast and maybe that gives a cheesy taste. I didn’t have, so I’ll have to try the recipe again with yeast.
My recipe sauce is not a substitute for the cheese sauce, but it’s something I loved and I would happily eat again.
Ingredients for 4 servings:
– 300g wholemeal pasta
– 150g cashew
– 2 medium size carrots
– 1 big onion
– 1 small can of peas
– 2 spoons of oil
– 1/2 tsp Dijon mustard
– salt, white pepper, paprika, turmeric
– dried parsley to garnish
Wash and peel the carrots, peel the onion and chop them in big chunks. Boil them for 15-20 minutes. Boil the pasta according to the cooking instructions from the package, drain it. Meanwhile, in another pan, heat a couple of spoons of oil. When the oil is hot, add the drained peas and leave them on the hob for 8-10 minutes. Stir from time to time.
When the veggies are boiled, put them in the blender along with the cashew, the mustard and the spices. Blend until the sauce becomes smooth. Add some of the water from the veggies to make the sauce smoother. Taste and add more spices until the sauce is as you like.
Pour the sauce on top of the pasta and mix. When the sauce is incorporated, add the peas. Stir with care so the peas keep their shape and not turn into mush.
Did you ever tried a vegan sauce with cashew?
Linking up to TinnedTomatoes.