A creamy cheesy sauce made with white beans, cashews, and spices. This recipe is so quick and simple, you wont even need a cutting board.
Why you will love this recipe
- So easy you wont even need to use a cutting board!
- Vegan and gluten free! Just use gluten free pasta.
- As a vegan who once said "I could never give up cheese", this recipe scratches the itch for a creamy cheesy vegan dish.
Cheese from beans?
Yup! This cheese sauce is made from canellini beans, the starchy bean is great for making creamy sauce that sticks to pasta. You can indulge a little extra with this cheese sauce because it's made with beans instead of dairy cheese which can contribute to higher levels of cholesterol. Don't get us started on the cruelty of the dairy industry, unlike dairy, beans can actually lower bad cholesterol (LDL) and has links to lower rates of mortality with none of the animal cruelty. It's no wonder beans are a key part of the Blue Zone diet.
Does it taste cheesy?
In combination with cashews, these two ingredients create a creamy base that can be thinned out and seasoned to mimic a creamy cheesy pasta sauce that contains more nutrients than regular white cheese pasta. While it won't taste exactly like cheese, it does have a creamy cheesiness to it. Especially adding nutritional yeast into the mix, which is a favorite amongst vegans for its amazing source of B vitamins and its cheesy flavor.
Ingredients
- Cannelini beans: can also use other white beans
- Cashews
- Plant milk
- Nutritional yeast
- Garlic powder
- Onion powder
- Apple cider vinegar: can substitute for lemon juice
- Plant butter
How to make white bean cashew sauce
This recipe is so easy to make, you only need to cook one of the ingredients, the pasta! Everything else is blended together with no extra steps needed.
- Prepare pasta according to package instructions and set aside.
- Blend all the other ingredients together.
- Combine the sauce and the pasta.
- Plate and enjoy!
Storing
This meal is best eaten freshly prepared. Like many pasta dishes, left overs tend to thicken up and be much more dry. However, that doesn't stop us from just adding a splash of water or oil before reheating. Alternatively, you can keep the sauce separate from the pasta.
Serving and pairing suggestions
- Top this cheesy pasta dish with some chopped fresh parsley, hemp seeds, and a sprinkle of nutritional yeast.
- Add some smokey tempeh for more protein. Can be crumbled as a topping.
- A side of avocado kale salad adds a refreshing contrast and pairs nicely with this creamy pasta.
- Wash it down with a simple two ingredient cocktail or some white or red sangria. For a non-alcoholic option try this Peruvian chicha morada recipe.
We hope you enjoy this recipe. Remember, every step you take towards a plant-based lifestyle is something to be proud of.
Whether you're vegan, trying to eat more plant-based meals, or just here for a delicious recipe -
thank you for being part of the journey with us!
Equipment
- 1 Blender
- 1 large pot
Ingredients
- 1 can cannelini beans drained
- ½ cup cashews soaked and drained
- ⅓ cup nutritional yeast
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 Tbsp apple cider vinegar
- 2 Tbsp vegan butter
- ½ cup plant milk we use soy
- ½ cup water use the pasta water
- ½ tsp salt
- 1 lbs pasta
Instructions
- Prepare Pasta: Boil 1 lbs pasta according to package instructions, drain, and set aside. Save some of the pasta water before fully draining to use in the sauce.
- Quick Soak: In order for the cashews to blend easily, soak them in some hot water for at least 10 minutes. The longer the better. Can also be soaked overnight in the fridge.
- Make Sauce: Blend the 1 can cannelini beans, ½ cup cashews, ⅓ cup nutritional yeast, 1 tsp onion powder, 1 tsp garlic powder, 1 Tbsp apple cider vinegar, 2 Tbsp vegan butter, ½ cup plant milk, ½ cup water, and ½ tsp salt together.
- Combine: Combine the sauce and pasta.
- Serve and enjoy!
