Carrageenan Free Vegan Cavatappi with Sun-Dried Tomato Cream
Total time1 hr 10 min
Prep time15 min
Cook time25 min
4.7(20)
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Learn more →Ingredients
4 servings
For the cashew cream
- 1 cup raw cashews
- 1 ½ cups boiling water
For the pasta
- 12 oz dry cavatappi pasta
- 1 tbsp salt
For the sauce
- 2 tbsp olive oil
- 4 cloves garlic, thinly sliced
- ½ tsp red pepper flakes
- ½ cup dry white wine
- ½ cup oil-packed sun-dried tomatoes, drained and roughly chopped
- 1 cup vegetable broth
- 2 tbsp nutritional yeast
- 1 tsp lemon juice
- ½ tsp salt, plus more to taste
- ¼ tsp black pepper
For serving
- ½ cup fresh basil leaves, torn
- 2 tbsp vegan parmesan, for serving (optional)
Instructions
- 1
Place the cashews in a heatproof bowl and pour the boiling water over them. Let soak for 30 minutes, until the cashews are softened and plump.
- 2
Drain the cashews, discarding the soaking water. Transfer to a blender with 3/4 cup fresh water and blend on high until completely smooth and creamy, about 1–2 minutes. Set aside.
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