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


Read the full recipe after the video.

Recipe Summary test

30 mins
40 mins


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 calories; protein 10.6g; carbohydrates 32.7g; dietary fiber 5.6g; sugars 3g; fat 14.5g; saturated fat 2.8g; vitamin a iu 528.1IU; vitamin c 24.2mg; folate 125.3mcg; calcium 48.1mg; iron 3.9mg; magnesium 111.9mg; potassium 464.1mg; sodium 444.4mg; thiamin 2.6mg.