Cashew Cream Pasta
Serves 415 mins prep15 mins cook
A deliciously creamy vegan pasta made with soaked cashews, garlic, shallots, and coconut milk, creating a flavorful dish perfect for a weekday dinner.
0 servings
What you need
Instructions
1: Boil pasta. 2: Add raw cashews, cashew milk, nutritional yeast, salt, and pepper to the K400 Blender. Blend on high speed until homogenous and smooth. Set aside. 3: Chop the shallot and mince/press the garlic. 4: Sauté chopped shallot and minced garlic in a large pan with a little oil until fragrant. 5: Add the cashew cream mixture from the blender followed by the can of coconut milk. Stir to combine and let simmer until it coats the back of a spoon. 6: Add the noodles to the sauce and fold together. 7: Plate up and optionally garnish with parsley and red chili flakes.View original recipe