Raw cashews are the base of this velvety smooth sauce. (A high-speed blender will yield you the creamiest results.) Nutritional yeast and tomato paste provide rich umami flavor to this easy vegan dinner.

Hilary Meyer
Source: EatingWell.com, July 2018


Ingredient Checklist


Instructions Checklist
  • Place cashews in a small bowl, cover with 3/4 cup warm water and let soak for 30 minutes. Drain the cashews and rinse.

  • Meanwhile, bring a pot of water to a boil. Cook pasta according to package directions. Just before the pasta is ready, reserve 1 cup of the cooking liquid. Drain the pasta.

  • Place the cashews, lime juice, nutritional yeast, tomato paste, paprika, salt and cayenne in a high-speed blender; blend on the highest setting until smooth and creamy, 2 to 3 minutes, scraping down the sides once or twice. Thin the sauce with the reserved cooking liquid, if necessary.

  • Transfer the pasta to a bowl. Toss with the cashew sauce, chiles and cilantro.


To make ahead: Refrigerate for up to 2 days. Reheat before serving.

Nutrition Facts

282.1 calories; protein 10.6g 21% DV; carbohydrates 32.7g 11% DV; exchange other carbs 2; dietary fiber 5.6g 22% DV; sugars 3g; fat 14.5g 22% DV; saturated fat 2.8g 14% DV; vitamin a iu 528.1IU 11% DV; vitamin c 24.2mg 40% DV; folate 125.3mcg 31% DV; calcium 48.1mg 5% DV; iron 3.9mg 22% DV; magnesium 111.9mg 40% DV; potassium 464.1mg 13% DV; sodium 444.4mg 18% DV; thiamin 2.6mg 256% DV.