Whether you’re vegan or just trying to cut down on your meat and dairy consumption— there’s one thing that’s hard to master and that’s a good vegan creamy cheesey sauce recipe.
Don’t get us wrong, vegan cheeses have come a long way (shout out to Pizza Express for their delicious vegan pizza) but it can be hard to find a good melty cheese substitute for at-home pasta dishes.
Enter: cashew cream. Your new dairy-free cheesy pasta substitute. It’s the easiest thing to whip up and creates the creamiest, cheesiest pasta sauce ever. Even if you’re a dairy lover— you’re going to want to try this.
What you need:
Added optional extras:
Start by soaking your cashew nuts in warm water. Anything from 30mins+ is fine, but for best results try and leave them to soak overnight.
Once your cashews have been soaked in water, drain and re-fill with a fresh cup of water. (The soaking process draws out phytic acid and enzyme inhibitors, which tastes a bit funny if you leave it in— so is best to get rid and replace with fresh water.)
Next, blitz all your ingredients in a food processor or blender. For a basic cashew cream; water and cashew nuts is all that’s needed— but we like to add in the B12 flakes, half a clove of garlic, a cube of an onion, a veggie stock cube and some lemon zest to make it even tastier.
And that’s it. Add to your cooked pasta, and cook through for a couple of minutes to allow the onion and garlic to cook.
Of course you can add whatever veggies (or meat / fish if you’re not vegan) to your pasta too so the possibilities are endless! Cashew cream makes a great alfredo sauce alternative and is great with mushrooms and pancetta.