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. Source: EatingWell.com, July 2018

Hilary Meyer
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Ingredients

Directions

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

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  • 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.

Tips

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

Nutrition Facts

282 calories; 14.5 g total fat; 2.8 g saturated fat; 444 mg sodium. 464 mg potassium; 32.7 g carbohydrates; 5.6 g fiber; 3 g sugar; 10.6 g protein; 528 IU vitamin a iu; 24 mg vitamin c; 125 mcg folate; 48 mg calcium; 4 mg iron; 112 mg magnesium; 3 mg thiamin;