Description
A really creamy vegan pasta sauce made with cashews, fresh spinach, and sweet peas. This dairy-free pasta sauce is silky, comforting, and perfect for an easy weeknight dinner.
Ingredients
Scale
- ½ a large onion, chopped
- 1–2 tablespoon olive oil
- 2 garlic cloves, minced
- ½ cup raw cashews, soaked*
- 3 cups water
- 5–6 teaspoon freshly squeezed lemon juice
- ½ teaspoon Better-Than-Bouillon vegetable base
- ½ cup frozen peas
- 2 cups fresh spinach
- 8–10 ounces cooked pasta of choice
- 1 1/2 to 2 teaspoons salt, or salt to taste
- 1 tablespoon vegan margarine (optional)
Instructions
- In a large pan over medium heat, warm the olive oil. Add the chopped onion and sauté for 1 to 2 minutes, until softened.
- Add the garlic and cook for about 1 minute, until fragrant.
- Drain the soaked cashews, then blend them with the water until completely smooth and creamy.
- Pour the cashew cream into the pan with the onions and garlic.
- Stir in the lemon juice, vegetable bouillon base, salt, and frozen peas.
- In a separate pot, cook the pasta according to the package instructions until al dente, then drain (save some of the cooking water for later) and set aside. I like to slightly undercook the pasta by 1 to 2 minutes, as it will continue cooking in the sauce and helps prevent it from becoming overcooked.
- Let the sauce gently simmer, stirring occasionally, until it thickens slightly.
- Add the fresh spinach and cook just until wilted.
- Add the cooked pasta directly to the sauce and toss to coat evenly. If the sauce is too thick, add a splash of the pasta cooking water to thin it to your desired consistency. Taste and adjust the salt as needed, then stir in an optional tablespoon of vegan margarine for extra richness. Let the pasta cook in the sauce until it reaches the perfect al dente texture, then serve warm.
Notes
Cashew Soaking Options:
For the smoothest creamy vegan pasta sauce, soak cashews overnight in water and drain before using.
Short on time? Boil the cashews in water for a few minutes, turn off the heat, and let sit for 15 minutes. Drain and use as directed.
Creaminess Level:
- Use ⅓ cup cashews for a lighter sauce.
- Use ½ cup cashews for a richer, thicker, ultra-creamy texture.