Vegan Pasta with Creamy Red Pepper Cashew Sauce
Ingredients
Cheese sauce
- 1 cup cashews
- 1/4 cup olive oil
- 1.5 cups water
- 1 jar roasted red peppers (2 whole red peppers)
- 1 clove garlic
- 1 tbsp nutritional yeast
- 1.5 tsp salt
Additional components
- Pasta of choice
- fresh herbs to garnish
Preparation
Put up the pasta to cook in plenty of boiling water and cook according to package directions.
While the pasta cooks, blend all of the cheese sauce ingredients in a high powered blender until smooth.
Transfer the blended sauce to a medium saucepan and cook, stirring on low to medium heat with the lid off for 10-15 minutes until thickened. Be careful not to burn the sauce at the bottom.
Drain the pasta when cooked and add it back to the cooking pot.
Ladle the hot sauce over the pasta and continue to heat on medium-low until well incorporated and hot.
Serve with fresh herbs. You can even add a little vegan parmesan cheese if desired.
