1cupcashewsraw, unsalted, soaked in hot water for 5-10 minutes or 2-3 hours in cold water
½cupyellow oniondiced (1 small onion)
3garlic clovesfinely chopped (about 1 full tablespoon)
2tablespoonnutritional yeast
2tablespoonolive oilextra virgin, for sautéing onions and garlic
1tablespoonlemon juicefreshly squeezed
½ - 1teaspoonsaltor to taste
¼teaspoonblack pepperfreshly ground
1cupwaterif cooking pasta, use starchy pasta water for creamier results
Instructions
First, soak the cashews for 5-10 minutes in hot, boiling water (alternatively, soak them in cold water for 2 hours or overnight). While the cashews are soaking, finely chop onion and garlic. Add olive oil into a small frying pan and heat it over medium heat. Sautée onion for 3 minutes, then add garlic and sautée for additional 5 minutes or until they are tender and fragrant. In the meantime, cook your favorite pasta according to package instructions. I used 450 gr (15 oz) of pasta.
Next, drain soaked cashews. Rinse them with cold water and drain them again. After that, add sautéed onion and garlic, drained cashews, nutritional yeast, lemon juice, salt, black pepper, and water to a high-powered blender. You can use the starchy pasta water to achieve creamier results. But it'll be perfectly fine with fresh tap water, too, if you are not planning to use it for pasta. Blend until smooth and creamy. Taste and adjust the salt as per your taste. Also, you can add more water and blend again if you prefer your sauce thinner. Or add more seasonings if you like (I often add dried dill :)) to make it even more delish.
Finally, serve with warm vegan pasta, fresh or roasted veggies, pizza, or salad, and enjoy. Store any leftovers in the fridge, covered in an airtight container for up to 4-5 days, or freeze in a freezer-friendly container or silicone cube tray for up to 2 months.
Notes
This recipe yields approximately 2 cups of sauce.
For the finest creamy texture use a high-powered blender. If using a regular blender, soak the cashews longer as described above.
Note that some cashews tend to have a sweeter taste, if yours are like that, taste and add more salt to balance out the sweetness.
Add a tablespoon of water at a time if you like your sauce to have a thinner texture.