In our family, we love our pasta. And our cashew cream sauces. This effin' sauce, however, ended up raw vegan, and it is my family's favorite of my cream sauces to date.
There's nothing like the combination of sundried tomatoes and basil. It reminds me of pizza, for some reason. It's a savory, rich flavor profile that I crave, and often. I really enjoyed it on the angel hair pasta, because I liked the sauce to noodle ratio, but I am sure any noodle will do. Put this over gluten-free pasta for a gluten-free feast. This also came together really easily and quickly, and is a perfect weekday meal.
There's nothing like the combination of sundried tomatoes and basil. It reminds me of pizza, for some reason. It's a savory, rich flavor profile that I crave, and often. I really enjoyed it on the angel hair pasta, because I liked the sauce to noodle ratio, but I am sure any noodle will do. Put this over gluten-free pasta for a gluten-free feast. This also came together really easily and quickly, and is a perfect weekday meal.
- 2 cups raw cashews, soaked, drained
- 1 cup hot water
- 6 basil leaves
- 2 cloves garlic
- 1 cup sundried tomatoes in oil
- 2 tsp kosher salt
- 3 or 4 tbs olive oil
- 1 lb pasta - I used angel hair
In a pot, boil salty water and cook pasta according to package instructions.
In a Vitamix or any other high speed blender, blend the cashews, water, basil, sundried tomatoes, garlic and kosher salt. Add the olive oil 1 tbs at a time to get the mixture moving in the blender. Blend until smooth and creamy. Top cooked pasta with this sauce and enjoy! See, now wasn't that simple?
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