The Creamiest Pasta That Can Be Made Vegan
No one would ever guess that this simple weekday pasta dish is vegan since the sauce, which is made with raw cashews and a secret ingredient, is absolutely decadent and creamy.
Are you concerned about not being able to enjoy creamy pasta because you are following a dairy-free diet? Think again! The sauce for this vegan pasta is produced from cashews, and it is thickened with a special ingredient until it is as silky and luxurious as it can possibly be. This vegan spaghetti dish is both simple and fast to prepare, making it an excellent option for weekday meals.
There is no need to get out an additional pot in order to cook the pasta separately as this vegan spaghetti can be made in a single pan. It is the ideal method for putting supper on the table with as little clutter as possible. You just need one pan to cook both the pasta and the sauce, and then you can use either a traditional blender or an immersion blender to make an irresistibly creamy sauce that the entire family will enjoy. In point of fact, I really doubt that anybody would guess that it is vegan.
Why Milk Is Important
For this recipe, you’ll want to use a non-dairy milk that’s unsweetened and unflavored. If you use anything that is sweetened, such as a non-dairy milk replacement that is branded as “original,” the sauce will taste somewhat sweet, which is something that you do not want. If you want an extra creamy sauce, use coconut milk or vegan half and half instead of almond milk. My personal preference is for unsweetened plain almond milk.
You say potato, and I’ll tell you about a thickener!
When it comes to making a sauce that is both rich and creamy, potatoes are the key component. The starch included in the potato functions as a thickening by soaking up any extra liquid that may be present in the sauce. Because the skin of Yukon potatoes is so thin, you can even eat them with the skin still on.
Are you concerned about not being able to enjoy creamy pasta because you are following a dairy-free diet? Think again! The sauce for this vegan pasta is produced from cashews, and it is thickened with a special ingredient until it is as silky and luxurious as it can possibly be. This vegan spaghetti dish is both simple and fast to prepare, making it an excellent option for weekday meals.
There is no need to get out an additional pot in order to cook the pasta separately as this vegan spaghetti can be made in a single pan. It is the ideal method for putting supper on the table with as little clutter as possible. You just need one pan to cook both the pasta and the sauce, and then you can use either a traditional blender or an immersion blender to make an irresistibly creamy sauce that the entire family will enjoy. In point of fact, I really doubt that anybody would guess that it is vegan.
Why Milk Is Important
For this recipe, you’ll want to use a non-dairy milk that’s unsweetened and unflavored. If you use anything that is sweetened, such as a non-dairy milk replacement that is branded as “original,” the sauce will taste somewhat sweet, which is something that you do not want. If you want an extra creamy sauce, use coconut milk or vegan half and half instead of almond milk. My personal preference is for unsweetened plain almond milk.
You say potato, and I’ll tell you about a thickener!
When it comes to making a sauce that is both rich and creamy, potatoes are the key component. The starch included in the potato functions as a thickening by soaking up any extra liquid that may be present in the sauce. Because the skin of Yukon potatoes is so thin, you can even eat them with the skin still on.
The Creamiest Pasta That Can Be Made Vegan PREP TIME
- 5 mins
TIME TO COOK
28 mins
TOTAL TIME
33 mins
SERVINGS
between 4 and 6 servings
Although I like to use fettuccine pasta, the sauce is delicious with any form of pasta that your family enjoys eating, such as elbow, farfalle, fusilli, or rigatoni noodles.
- Ingredients
3/4 of a cup of raw unsalted cashews
1 Yukon gold potato, cut into pieces measuring 1 inch (one small or half a larger potato)
a third of a cup of nutritional yeast
3 pieces of smashed garlic cloves
1 cup of unsweetened almond milk in its natural, unflavored form
1/2 teaspoon salt, plus more to taste
a quarter of a teaspoon of ground black pepper, plus more to taste
a two-tablespoon serving of white miso
4 1/2 cup of water, in three parts
1 pound dried fettuccine pasta (see Recipe Note)
14 cup of chopped parsley is an optional ingredient.
- Method
Cook the sauce as follows:
Cashews, potatoes, nutritional yeast, garlic, and black pepper should be mixed together in a medium-sized saucepan along with salt and almond milk. Bring to a boil over medium-high heat, then reduce heat to low and simmer for about ten minutes, or until a fork can easily be inserted into a potato.
Mix the sauce thoroughly:
Put the cashew mixture in a blender, add the miso, and then blend it along with one cup of water until it is completely smooth. Set it away.
TIP RIGHT HERE!
Directly in the saucepan, you may combine the cashew mixture, the miso, and the water by blending them with an immersion blender. Be cautious! Maintain the blade’s submersion throughout the process so that you are not accidentally splashed with hot liquid.
To prepare the pasta:
To start, bring three and a half cups of water to a boil in a big, deep pan over high heat. As soon as it reaches a boil, add the pasta and continue cooking it for another three minutes while turning it regularly to prevent the noodles from sticking to each other.
After that, pour in the cashew mixture while gently pressing down on the pasta to ensure that it is completely submerged in the creamy liquid.
Turn the heat down to medium and continue cooking the pasta gently while tossing it often for approximately 15 minutes, or until it reaches the desired doneness. The sauce will eventually thicken; if it thickens too soon and seems to be dry, add more water a quarter cup at a time.
If the sauce begins to cling to the bottom of the pan, turn the heat down to a low setting and add a couple of tablespoons of water while stirring the pasta. This should solve the problem.
To taste, add additional salt and black pepper, and then taste again.
Serve:
After that, serve with the parsley on top.
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