Ingredients
1 c. cashews
1 lb. fettuccine
2 cloves garlic
1/2 c. water, plus more as needed
1/4 c. extra-virgin olive oil
1/4 c. vegan parmesan, grated
2 tsp. nutritional yeast
Kosher Salt
Freshly Ground Black Pepper
Preparation
Step 1 In a medium bowl, add cashews and enough water to cover. Soak for 4 hours, or up to 12 hours, until they have softened. This will help to blend cashews into a fine paste. (If you don’t have a high-powered blender, the closer to 12 hours the better.)Step 2In a large pot of boiling salted water, cook pasta according to package instructions. Drain and set aside.Step 3Blend cashews, garlic,½cup water, and olive oil on high for 1 to 2 minutes, or until mixture is completely smooth. Transfer mixture to a small saucepan and heat on medium-low for 1 minute, or until mixture is warm.Step 4Add Parmesan and yeast, stirring to incorporate.If sauce is too thick, gradually add water, stirring to combine, until desired thickness is reached.Step 5Season sauce to taste with salt and a generous amount of fresh black pepper. Add boiled pasta to sauce and toss to coat.
To get that cheesy flavor we used vegan parm and nutritional yeast. Nutritional yeast is a vegan ingredient thats filled with umami that is often used instead of parmesan. If you can’t find the vegan cheese, feel free to add a bit more of the yeast. Finally, fresh cracked black pepper adds a bright burst of heat; if you’re looking to add more fresh flavor, torn basil or parsley should do the trick. Finally, we know the classic is made with fettuccine but since were already bucking tradition with the sauce, why not try another fun pasta shape! Rigatoni is one of our faves but if you want something long, try bucatini. Whatever pasta you use, just make sure if you try this recipe you give us a rate and review below! Want more vegan recipes? Check out our new vegan dinners cookbook!
