Vegan Lemon Pepper Pasta with Cashew Sauce
Ingredients
- 1 cup cashews
- 1 lemon
- 4 cloves garlic
- 1 tbsp vegan butter (optional)
- 1 tsp pepper
- 1.5 tsp salt
- 1/8 tsp turmeric
- 3 cups reserved pasta water
- 8-10 oz pasta
Optional additions
- white northern beans
- greens such as spinach or kale
Preparation
Boil enough water to cover cashews and allow them to soak for 15 minutes.
While cashews are soaking, start boiling water for pasta and cook it. Roughly chop garlic and sauté in vegan butter on medium low heat for about 5 minutes until fragrant.
Transfer the garlic butter mixture to a blender. Add lemon juice, zest, pepper, salt, turmeric, and drained cashews.
Right before pasta is done, reserve 3 cups of pasta water and set aside. Drain the pasta and transfer it back to the pot.
Add 1.5 cups of reserved pasta water to the blender and blend on high speed until smooth. Taste and adjust flavor to your liking, then blend again for extra smoothness.
Pour the sauce over the pasta, toss to combine, heat on medium low to allow it to thicken, and add more pasta water if needed to thin.
