This pasta dish is fantastic as is. You could also add a bit more protein with some Breaded Tofu on the side or even some vegan chicken. The choice is completely yours to make. Some think that in order to enjoy a creamy meal they have to use dairy products. That is so not the case. You will learn here that cashews make such a creamy replacement for heavy creams, or any cheese that you’d want to use.
It only takes minutes to make that is if you soaked your raw cashews overnight. If not you could still make this meal but definitely soak the cashews for no less than 2 hours to get that creamy consistency.
First, cook the pasta according to package instructions.
While the pasta cooks, add the olive oil to a skillet on low heat, add in both the minced shallot and garlic. Do NOT burn either, cook for 3 minutes. Then add in the tomatoes and mushrooms & incorporate it with the garlic & oil. Let everything sauté for 10 minutes.
In the meantime, add all the Cashew Cream ingredients to a high speed blender and blend until creamy and smooth about 1 minute.
Then add the cashew cream and the zest of a lemon along with the nutritional yeast, black pepper & onion powder into the skillet. Remove the skillet from the heat and mix in the lemon juice.
Add in the cooked pasta and toss everything to combine thoroughly. Finally, top with the vegan parmesan cheese and toss again. Garnish with parsley .
Optional add ins: spinach, bell peppers, asparagus, tofu, vegan chicken, fresh basil, etc
| Prep Time | 10 minutes |
| Cook Time | 20 minutes |
| Servings |
|
- 16 ounces Brown Rice Spaghetti
- ¼ cup Extra Virgin Olive Oil
- 1 Shallot minced
- 4 Cloves Garlic minced
- handful Cherry Tomatoes sliced
- handful Mushrooms sliced
- ¾ cup Vegan Cashew Cream
- 1 tablespoon Lemon Zest
- 1 tablespoon Nutritional Yeast
- ½ teaspoon Ground Black Pepper
- ½ teaspoon Onion Powder
- ¼ cup Lemon freshly juiced
- ½ cup Vegan Parmesan Cheese
- Fresh Parsley to Garnish
- 1 cup Raw Cashews soaked overnight
- ½-¾ cup Spring Water
- 1 Clove Garlic
- ¼ teaspoon Sea Salt
Ingredients
Vegan Cashew Cream
|
|
- First, cook the pasta according to package instructions.
- While the pasta cooks, add the olive oil to a skillet on low heat, add in both the minced shallot and garlic. Do NOT burn either, cook for 3 minutes. Then add in the tomatoes and mushrooms & incorporate it with the garlic & oil. Let everything sauté for 10 minutes.
- In the meantime, add all the Cashew Cream ingredients to a high speed blender and blend until creamy and smooth about 1 minute.
- Then add the cashew cream and the zest of a lemon along with the nutritional yeast, black pepper & onion powder into the skillet. Remove the skillet from the heat and mix in the lemon juice.
- Add in the cooked pasta and toss everything to combine thoroughly. Finally, top with the vegan parmesan cheese and toss again. Garnish with parsley .
Did you attempt this recipe? Please let me know how you liked it {or not} by leaving a comment below or sharing a picture on Instagram with the hashtag #mamawentveganrecipes or @mamawentvegan. I love to hear your feedback and see your creations!
