Vegan Creamy Pasta

Instructions

1. Step 1

   Soak the cashews in enough water in the mixing bowl for 30 minutes, until softened. Drain and discard the soaking water, leaving the cashews in the colander.

   Timer: 30 min (fixed)

   Cookware: colander — draining, mixing bowl — soaking

2. Step 2

   Transfer the softened cashews to the blender with the water, garlic, and nutritional yeast. Blend until completely smooth and creamy.

   Ingredients used: 3.0 clove Garlic, 30.0 gr Nutritional Yeast, 300.0 ml Water

   Cookware: blender — blending

3. Step 3

   Bring a large pot of water to a rolling boil, add the pasta, and cook for about 10 minutes until al dente.

   Timer: 10 min (fixed)

   Ingredients used: 340.0 gr Pasta

   Cookware: large pot — high heat

4. Step 4

   Drain the pasta in the colander, then leave it there while the sauce is warmed.

   Cookware: colander — draining

5. Step 5

   Pour the blended sauce into the skillet and warm over medium-low heat for 3 minutes, stirring until steaming and slightly thickened.

   Timer: 3 min (fixed)

   Cookware: skillet — medium-low heat

6. Step 6

   Add the drained pasta and salt to the skillet, then toss over medium-low heat until every strand is coated and the pasta is hot, about 2 minutes.

   Ingredients used: 5.0 gr Salt

   Cookware: skillet — medium-low heat