If you try any of my recipes this has to be one of them!! I could not believe how yummy this cashew cream pasta turned out to be. It was inspired by three things. 1) My love for pasta of course! 2) the vegan cooking class I took in the summer hosted by Loblaws and Yam Chops 3) a recent event I attended with Inspired By Nick featuring 2017 food trends (also hosted by Loblaws!). So how did these three things turn in my cashew cream pasta?
One of my favorite pasta sauces (aside from classic tomato of course) is Alfredo. But I find the creamy sauce can be a bit heavy and it’s not too friendly for people with sensitivities to lactose. During my vegan cooking class, I learned how to make a ‘cashew sour cream’ which I thought was a genius substitute. And finally, one of the food trends of 2017 is being a more conscious consumer, which involves finding alternative sources of protein. One way of doing this is through nuts. At the event, I met a chef named Ned Bell who told me how he used cashews to make a pasta sauce. Thinking about how easy it was to make the cashew sour cream I figured it was absolutely genius and could totally work for pasta!! Plus an added way to get more protein into a dish. So here it is!
Ingredients to make Vegan Cashew Cream Sauce
olive oil 1 tablespoon
half white onion diced (sauteed in olive oil for 203 mins)
1 cup cashew nuts (either soaked in water overnight or boiled in water for 10-15 minutes)
1/3 cup vegetable stock
1 small clove of garlic
lemon juice 2 tablespoons
water ¾ cup
Other ingredients you’ll need:
1 box spelt rigatoni (you can swap this in for white or whole wheat rigatoni or even try spaghetti)
2 cups roughly chopped cremini mushrooms
3 cups black kale (you can also use regular kale or spinach)
other half of white onion diced
How to make cashew cream pasta sauce
Combine all ingredients listed under the sauce in a food blender or large processor. Make sure you’ve either soaked the cashews overnight OR boiled them for 10-15 minutes or this won’t work :). Blend for about 1 minute – 1 minute and a half until the sauce is a smooth consistency like Alfredo. YES! The cashews WILL turn into a sauce like consistency – it’s magical. Let the sauce sit aside while you prep the remainder of the pasta.
Prepare raw pasta according to the package instructions. In a pan, sautee diced onions, mushrooms and kale in a couple teaspoons of olive oil. Cover with a lid to help steam and wilt the kale. This should only take about 4-5 minutes. Then pour the cashew cream sauce into the pan. Finally, once the pasta is ready, strain it and add to the sauce. Stir around to fully coat the rigatoni and enjoy!!!