Ingredients

The following ingredients have 5 Servings
  • Water for boiling
  • 1 Tbsp salt ((for seasoning the water))
  • 12 ounces pasta of choice
  • 3/4 cup raw cashews*
  • 2 Tbsp extra-virgin olive oil ((if oil-free, sub water and use more as needed))
  • 1 cup diced white or yellow onion
  • 4-5 cloves garlic, minced ((~3 Tbsp minced))
  • 1/2 tsp red pepper flakes
  • 1 (15-ounce) can crushed tomatoes
  • 1 ½ Tbsp tomato paste
  • 3/4 tsp sea salt
  • 1 ½ - 2 Tbsp nutritional yeast
  • 1 cup water ((plus more for soaking))
  • Freshly chopped basil
  • Vegan parmesan cheese

Instruction

  • Add 3/4 cup cashews (90 g // adjust amount if altering batch size) to a bowl and cover with at least 2 inches of water. Set aside to soak.
  • For the pasta, bring a large pot of well-salted water to a boil.
  • Heat a large rimmed skillet (or large pot) over medium heat. Add olive oil and onions and cook until tender — about 4-5 minutes. Add garlic and red pepper flakes and continue cooking until fragrant — about 30 seconds.
  • Add crushed tomatoes, tomato paste, and salt and bring to a simmer. Reduce heat to low, cover, and continue simmering for 10 minutes or until thickened.
  • When the pasta water is boiling, add the pasta and stir to prevent clumps. Cook to al dente according to package instructions. Reserve 1/2 cup (120 ml) of pasta water and drain the pasta.
  • Drain cashews and add them to a high-speed blender with nutritional yeast and 1 cup (240 ml // adjust amount if altering batch size) of water. Blend until smooth and creamy.
  • To the tomato sauce, add cashew mixture and stir to combine. Add reserved pasta water a little at a time until it becomes a thick but pourable sauce. Taste and adjust, adding more tomato paste for tomato flavor, nutritional yeast for cheesiness, red pepper flakes for heat, or salt for overall flavor.
  • Add drained pasta to the sauce and stir to coat. It should be quite saucy and well coated. Serve warm and garnish with fresh basil and vegan parmesan cheese (optional).
  • Leftovers will keep in a sealed container in the refrigerator up to 3-4 days. Sauce can be frozen up to 1 month.