Creamy Vegan Pasta with Sun-Dried Tomatoes and Cashew Sauce

8 oz (225g) pasta of your choice (such as penne or fettuccine)
1 cup raw cashews, soaked in water for 2-4 hours
1/4 cup sun-dried tomatoes (not packed in oil), soaked in warm water for 10 minutes
2 cloves garlic, minced
2 tablespoons nutritional yeast
1 tablespoon lemon juice
1/2 teaspoon salt, or to taste
1/4 teaspoon black pepper
1/2 – 1 cup pasta cooking water
Fresh basil leaves, for garnish (optional)

Cook the pasta according to the package instructions until al dente. Reserve 1 cup of pasta cooking water and then drain the pasta.

In a blender or food processor, combine the soaked cashews, drained sun-dried tomatoes, minced garlic, nutritional yeast, lemon juice, salt, and black pepper. Blend until smooth and creamy. If the sauce is too thick, gradually add the pasta cooking water until the desired consistency is reached.

In a large skillet over medium heat, add the cooked pasta and the cashew sauce. Toss until the pasta is evenly coated with the creamy sauce. If needed, adjust the seasoning with more salt and pepper.

Serve the creamy vegan pasta hot, garnished with fresh basil leaves if desired.

For an optional extra touch, sprinkle some extra nutritional yeast on top of the pasta before serving. This will enhance the cheesy flavor and showcase the affiliate product as an essential ingredient in the recipe.


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