Vegan Creamy Pasta

Instructions

1. Step 1

   Bring 2 cup (500 ml) water to a boil in the kettle. Place the cashews in the heatproof bowl, cover them with the boiling water, and soak for 15 minutes.

   Timer: 15 min (fixed)

   Ingredients used: 100.0 gr Cashew, 500.0 ml Water

   Cookware: Heatproof Bowl, Kettle

2. Step 2

   Drain the soaked cashews in the colander.

   Cookware: colander

3. Step 3

   Blend the soaked cashews with the oat milk, nutritional yeast, olive oil, lemon juice, garlic, ½ tsp (3 gr) salt, and black pepper until completely smooth.

   Timer: 2 min (fixed)

   Ingredients used: 1.0 gr Black Pepper, 15.0 ml Extra Virgin Olive Oil, 3.0 gr Fine Salt, 2.0 piece Garlic, 15.0 ml Lemon Juice, 20.0 gr Nutritional Yeast, 300.0 ml Oat Milk

   Cookware: blender

4. Step 4

   Combine the remaining 10 ½ cup (2500 ml) water and 2 tsp (12 gr) salt in the large pot. Bring to a boil over high heat.

   Ingredients used: 12.0 gr Fine Salt, 2500.0 ml Water

   Cookware: large pot

5. Step 5

   Add the pasta, reduce to medium heat, and cook until al dente according to its package timing, stirring occasionally.

   Timer: 10 min (fixed)

   Ingredients used: 340.0 gr Pasta

   Cookware: large pot, wooden spoon

6. Step 6

   Drain the pasta thoroughly in the colander.

   Cookware: colander

7. Step 7

   Pour the blended sauce into the empty pot and cook over low heat, stirring, until hot and slightly thickened.

   Timer: 3 min (fixed)

   Cookware: large pot, wooden spoon

8. Step 8

   Return the drained pasta to the pot and toss over low heat until evenly coated and heated through. Serve immediately.

   Timer: 2 min (fixed)

   Cookware: large pot, wooden spoon