Vegan Creamy Cashew Mushroom & Spinach Pasta
This cashew-based pasta sauce is one of the first recipes I created when I was phasing out dairy and found myself missing creamy pasta sauce. A quick and easy dinner to make after a long day, this is one of my favourite comfort foods and pairs really well with a glass of white wine.
Note: The tapioca starch in this recipe is one of the most important ingredients because it gives the sauce a thicker, cheesier consistency. Don’t miss this ingredient, or replace it with another thickener if you don’t have it handy!
Vegan Creamy Cashew, Mushroom & Spinach Pasta Sauce
Serves Approx. 6 Plates
Time: Approx. 20 Minutes
Ingredients
Pasta of choice
1/2 cup of raw cashews
2 cups of veggie broth (or 1 veggie seasoning cube & 2 cups of hot water - reserved pasta water works great for this)
2 tbsp of olive oil
2 tbsp of tapioca starch (for thickening and cheesy texture)
2 tbsp of nutritional yeast
1/2 cup of oat milk (or any non-dairy milk, unsweetened)
2 tsp of chopped garlic
1 cup of mushrooms
1 cup of spinach
salt and pepper, to taste
To Make:
Cook pasta to your preference.
While pasta is cooking, combine all ingredients in a blender or food processor until smooth.
Transfer to a pot and bring to a boil, stirring regularly.
Reduce heat to low and simmer, continuing to stir as the mixture thickens. (If the mixture does not thicken, add more tapioca starch)
Once the sauce reaches your desired level of thickness, remove from heat.
Mix with pasta and serve.
