Serves 4
WHAT YOU NEED
1 cup cashews, soaked in boiling water
1 lemon, juiced and zested***
4 cloves garlic
1 tbsp (vegan) butter or olive oil
1 tsp pepper
1 1/2 tsp salt
1/8 tsp tumeric, for color
3 cups reserved pasta water (begin with 1 1/2 cups)
8-10 oz pasta of choice
HOW TO MAKE
Boil enough water to cover cashews, pour on top of cashews and allow to soak for 15 minutes.While cashews are soaking get your pasta water boiling/cooking. Roughly chop garlic, heat butter in a skillet on medium low heat and sauté the garlic for ~5 minutes until fragrant and lightly cooked. Transfer garlic butter mixture to a high speed blender with juice of lemon + zest*** (if you don’t love LOTS of lemon slowly add the zest and juice to your preference), pepper, salt, turmeric, and drained cashews. Right before pasta is done reserve about 3 cups of pasta water, set aside. Drain pasta, transfer back to pot and toss in about 1 T olive oil to avoid them sticking together. Add 1 1/2 cup of reserved pasta water to the blender. Blend on high speed until a super smooth consistency. Give it a taste adjust flavor to your liking. Give it another blend just to make sure it’s extra smooth. Pour over pasta tossing to combine. On medium heat keep tossing pasta until it begins to thicken. Adding more pasta water to thin if needed.
WHAT YOU NEED
1 cup cashews, soaked in boiling water
1 lemon, juiced and zested***
4 cloves garlic
1 tbsp (vegan) butter or olive oil
1 tsp pepper
1 1/2 tsp salt
1/8 tsp tumeric, for color
3 cups reserved pasta water (begin with 1 1/2 cups)
8-10 oz pasta of choice
HOW TO MAKE
Boil enough water to cover cashews, pour on top of cashews and allow to soak for 15 minutes.While cashews are soaking get your pasta water boiling/cooking. Roughly chop garlic, heat butter in a skillet on medium low heat and sauté the garlic for ~5 minutes until fragrant and lightly cooked. Transfer garlic butter mixture to a high speed blender with juice of lemon + zest*** (if you don’t love LOTS of lemon slowly add the zest and juice to your preference), pepper, salt, turmeric, and drained cashews. Right before pasta is done reserve about 3 cups of pasta water, set aside. Drain pasta, transfer back to pot and toss in about 1 T olive oil to avoid them sticking together. Add 1 1/2 cup of reserved pasta water to the blender. Blend on high speed until a super smooth consistency. Give it a taste adjust flavor to your liking. Give it another blend just to make sure it’s extra smooth. Pour over pasta tossing to combine. On medium heat keep tossing pasta until it begins to thicken. Adding more pasta water to thin if needed.
I serve mine with more pepper, hemp hearts, and black sesame seeds for color.
