I hope you have been having a great week. I unearthed an old recipe recently that never got shared, so I am bringing it to the blog!
This recipe is super easy and delicious yet also dairy-free and contains no animal derived products.
The secret ingredient? Cashews!
Cashews are amazing and can be used in so many different ways. Once blended, they give you a perfect creamy texture and consistency that you want for a pasta sauce. They can also be used to make vegan cheeses and sour cream!
Here is what you will need:
(I highly recommend using a high powered blender that can easily liquefy ingredients)
- 1/2 cup unsalted cashews
- 1 large clove of garlic
- 1/2 tsp pepper
- 1/2 tsp smoked paprika
- 1 tsp onion powder
- 1 tsp lemon juice
- half a block of semi firm or firm tofu
- 1/4 cup of peeled chopped zuchinni
- 3 or 4 marinated artichoke hearts from a jar
- 2 tbsp of coconut milk
First, soak the cashews in warm water for up to 30 minutes. This makes them softer to blend. Drain the cashews and add to blender along with chopped zuchinni, artichoke hearts, tofu, garlic, coconut milk, and all of the seasonings.
Start blending at low and gradually increase speed until most of the ingredients come together. Continue for up to 20-30 seconds on high speed or until you notice a consistent creamy texture. This makes around 2 cups of sauce.
I used some whole wheat pasta for the sauce with some touches of fresh parsley and spinach, but you can use anything your heart desires! Did I mention you can use the sauce on top of vegetables? YUMMMMM.
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