The Creamiest Vegan Pasta
Ingredients
- 3/4 cup raw cashews
- 1/2 medium Yukon gold potato
- 1/3 cup nutritional yeast
- 3 cloves garlic cloves garlic
- 1 cup almond milk, unsweetened
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 teaspoons miso
- 4 1/2 cups water
- 1 pound dry fettuccine
- 1/4 cup chopped parsley
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Instructions
- In a medium pot, combine the cashews, potatoes, nutritional yeast, garlic, almond milk, salt, and black pepper. Bring to a boil over medium-high heat, and simmer for about 10 minutes, until you can pierce a fork through the potatoes.,Simply Recipes / Micah Siva
- Transfer the cashew mixture into a blender, add the miso and 1 cup water, and blend until smooth. Set it aside.,You can use an immersion blender to blend the cashew mixture, miso, and water directly in the pot. Be careful! Keep the blade submerged the whole time so that it doesn't splatter hot liquid on you.,Simply Recipes / Micah Siva
- In a large, deep skillet, bring 3 1/2 cups water to a boil over high heat. As soon as it comes up to a boil, add the pasta and cook for 3 minutes, stirring occasionally so that the noodles don't stick to each other.,Then, pour in the cashew mixture, gently pushing the pasta down to fully submerge it in the creamy liquid.,Reduce the heat to medium heat and gently cook, stirring frequently, until the pasta is cooked through, about 15 minutes. The sauce will thicken—add more water 1/4 cup at a time if it thickens too quickly and it looks dry.,If the sauce starts sticking to the bottom of the skillet, reduce the heat to low and add a couple tablespoons of water as you stir the pasta.,Taste and season with more salt and black pepper.,Simply Recipes / Micah Siva,Simply Recipes / Micah Siva,Simply Recipes / Micah Siva
- Top with parsley and serve.,Did you love the recipe? Leave us stars below!,Simply Recipes / Micah Siva
Source
Original recipe: View Original