Friday, 13 April 2018

Cashew coconut cream pasta

I have always wanted to try my hand at a cashew cream sauce. I figured no better time than the present since this month is all about recipes that are vegan and vegetarian. This pasta was really hearty and flavorful. A new favorite way to sue cashews.

Coconut milk and cashews is the way to get a nutty sweet creamy pasta dish without any milk or cheese. You can make this vegan by using eggless pasta or u can use your favorite pasta and toss the sauce in there. I used a vegan pasta made from chic peas for the video. Unfortunately, I hated the taste of the pasta. I prefer the taste of regular degular pasta for my cashew cream sauce.

Toasting the cashews is up to you. I find toasted but bring out the deep nutty flavor in them. Cashews tend to be on the subtler side, so I highly recommend toasting it for a nuttier taste. Overall the sauce is very nice, If you don’t mind cheese this would make a cream base for a cashew cream mac n cheese…worth a try!

Ingredients (printable recipe list)

2 cups salted cashews
1 cup chopped onion
6 cloves shredded garlic
1 teaspoon salt
1 teaspoon smoked paprika
½ teaspoon red pepper flakes
1 teaspoon allspice
2 tablespoon coconut oil
2 cups coconut milk
Cooked pasta
Parsley to garnish

Greedy Tips

  • If you want a smoother consistency of the sauce and not a grainy nutty one, you can toast the cashews then soak them in the coconut milk overnight then add them both to the saute onions and spices then blend. 

XOXO Greedygirl

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