Vegan Pasta With Creamy Miso Cashew Sauce Recipes
VEGAN PASTA WITH CREAMY MISO CASHEW SAUCE
This pasta dish sauce is so full of flavor you may not realize the sauce has no dairy in it! Go sparingly on the miso paste, and add to taste preference. If you have a regular blender, I cannot guarantee the results.
Provided by thedailygourmet
Categories Everyday Cooking Vegan
Time 21m
Yield 6
Number Of Ingredients 5
Steps:
- Bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain and set pasta aside.
- Combine cashews, miso paste, garlic, and hot water in a high frequency blender (such as a Vitamix®). Turn on Vitamix® and quickly increase speed to 10. Blend until mixture is fully blended, 6 to 8 minutes. The mixture should steam when you remove the lid. Pour sauce over pasta and serve - sauce will thicken up as it cools.
Nutrition Facts : Calories 386 calories, Carbohydrate 62.7 g, Fat 10.5 g, Fiber 3.2 g, Protein 13.2 g, SaturatedFat 2.1 g, Sodium 204.3 mg, Sugar 4 g
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- Bring a large pot of salted water to a boil over a high heat. Add the penne and cook until al dente according to package instructions. Once cooked, drain the pasta water and return the penne back to the pot.
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- You want to soak your cashews first, either in a bowl covered with room temperature water for 6-8 hours or overnight. Or for a faster option, cover the cashews in boiling water and soak for about an hour. Or boil the cashews for about 15-30 minutes. They will be nice and soft when ready.
- Now, cook the pasta according to package directions. Drain when finished, making sure to save at least 1/2 a cup of the pasta water before you drain it.
- While the pasta is cooking, make the mushrooms. Melt the vegan butter on medium high in a large cast iron or non stick skillet. Add the mushrooms.
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- First make your sauce: soak the cashews in 2 cups of warm water for at least 2 hours; otherwise I've found that you can easily speed up the process by adding the raw cashews to a pot with water and placing over high heat. Bring water to a boil, then immediately turn off the heat; let the cashews sit for about 30 minutes in the hot water, then drain.
- Once the cashews have finished soaking you'll be ready to make the sauce: add drained cashews, ½ cup fresh water, fresh lemon juice, garlic, salt, onion powder and black pepper to a blender. Blend on high until sauce comes together. If you want a bit of a thinner sauce, add 1-2 tablespoons more water. Set aside until ready to use.
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