So good. So freakin good. I was craving some creamy pasta dish and this was what I mustered up.
This is my usual savory cashew cream recipe but I added a little more liquid to thin it out and red bell pepper for a twist.
1 c raw cashews, soaked overnight, rinsed and drained
1/3 c red bell pepper, rough chopped
1 t minced garlic
2 T soy sauce (or tamari for gluten free)
1/4 c water
3-4 T nutritional yeast
Juice from 1/2 lemon, about 1/4 c
Blend all ingredients, adding more water until it becomes a creamy consistency, equal to that of a typical cream sauce.
Taste and add more nutritional yeast or sea salt if necessary.
Refrigerate until ready to use.
I usually use it to coat cold zucchini noodles but if I’m using it for a warm pasta dish, I’ll gently heat it up over the lowest heat possible in a saucepan.