Cashew coconut cream pasta

M...eat...less

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