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.
Course Main Course
Cuisine American
Diet Vegan, Vegetarian
Keyword Easy, Pasta, Quick
Prep Time 3 minutesminutes
Cook Time 9 minutesminutes
Total Time 12 minutesminutes
Equipment
1 Blender
1 large pot
Ingredients
1cancannelini beansdrained
½cupcashewssoaked and drained
⅓cupnutritional yeast
1tsponion powder
1tspgarlic powder
1Tbspapple cider vinegar
2Tbspvegan butter
½cupplant milkwe use soy
½cupwateruse the pasta water
½tspsalt
1lbspasta **
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!
Notes
**Jovial is the best gluten-free pasta. Loved by many for its great texture.