I LOVED this meal and it's Daniel fast friendly! I would definitely double the garlic and salt generously if you're using raw cashews verses salted ones to bring out the flavor but overall it was super easy to make and tasty! We had to add pesto, but I bet lemon and a splash of white wine would probably really help. It really needs more to brighten it up and add more flavor.
#CASHEW CREAM RECIPE FOR PASTA CRACKED#
My pasta water was very salty and I set all of it aside, prob ended up using about 2.5-3 cups of it to bring it all together.Īdded fresh cracked pepper, tons of lemon zest and chopped parsley on top and CHEF’S KISS!!!!! I used 4 large cloves of garlic instead of two with the leeks and shallots and I sautéed all the veggies together with some vegan butter for a bit before adding the pasta and cashew cream. The roasted garlic really elevated the cream.
I also added half a container of silken tofu and two large cloves of roasted garlic to the drained cashews, pasta water, nutritional yeast mixture as well as tons of pepper. First I boiled my cashews with tons of salt and a veggie bouillon cube (trick I learned from another recipe). Would definitely play around with the water ratio next time and likely add some salt or white wine just to see if I can improve on something that’s already great!!īLOWN AWAY!! My bf just said it’s the best thing I’ve ever made after rolling his eyes this am when I told him we were having creamy vegan pasta for dinner lol.Īfter thoroughly reading the reviews I made some adjustments. It takes me back to the Alfredo pastas I loved as a little kid. I used the mushrooms I had on hand: baby bella and king oyster. The sauce dries up quickly so you’ll need at least a cup of pasta water. Would try adding roasted garlic as another person suggested. Step 7ĭivide pasta evenly among shallow bowls or plates and top with several grinds of pepper.ĭecent recipe but as others said, requires tweaks to make the sauce have any flavor. Add parsley and squeeze in juice from lemon half.
Place over medium heat and cook, stirring well to coat, until pasta is al dente, about 3 minutes. Return drained pasta to pot with mushroom mixture and add reserved cashew cream. Step 5īlend cashews, nutritional yeast, and pasta cooking liquid in a blender until very creamy. Drain pasta, reserving ¾ cup pasta cooking liquid. Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until very al dente, about 2 minutes less than package directions (the pasta will finish cooking in the pan). oil if pan looks dry, until leeks and shallots are translucent and softened, about 4 minutes. Add leeks, shallots, and garlic and cook, stirring often and adding another 1 Tbsp.
Reduce heat to medium-low and return all of the mushrooms to same pot. Using a slotted spoon, transfer mushrooms to a plate season with salt. Give mushrooms a good toss, then continue to cook, tossing occasionally, until all sides are brown and crisp, about 5 minutes more. Arrange half of mushrooms in a single layer in pot and cook, undisturbed, until edges are brown and starting to crisp, about 3 minutes. oil in a large Dutch oven or other heavy pot over medium-high. Toast cashews on a rimmed baking sheet, tossing halfway through, until golden brown, 7–9 minutes.
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