Who doesn’t love a creamy pasta sauce? I know people think vegans can’t enjoy creamy, rich, dairy-like things but trust me we can. I have served this sauce to non vegans and they had no clue it was vegan. People were going back for seconds and thirds and no one thought it was vegan until they asked me how to make it. This recipe does contain nuts but if you are allergic and want to take the nuts out you could add in a potato. But I won’t lie to you guys it really doesn’t give the same effect.
For a recipe video click here.
This sauce is so good. I have put it on pasta, tacos and I even love to dip bread in there. So I really think you guys are gonna love this one. Also, I know the color isn’t super white but that’s only because of the nutritional yeast. Incase you don’t know what nutritional yeast is feel free to watch this video.
1 large zucchini, peeled and chopped
1/2 cup cashews
2 garlic cloves, roasted
1-2 tsp salt
1/3 cup plain plant milk
2 tbsp nutritional yeast
Optional: panko breadcrumbs and olive oil
Pasta of choice
In the oven at 400F roast two cloves of garlic. Add the zucchini and cashews to a pot and boil for about 15-20 mins. This is just to soften the cashews and help your blender. Once the garlic is brown and cashews are soft, strain cashews and zucchini. Then add all the ingredients from zucchini to the nutritional yeast into a blender and blend until smooth. Taste it and see if you need to add in more salt or nutritional yeast. Serve over your favorite pasta. If you want add some panko breadcrumbs on top with a little olive oil and broil for a few minutes. It gets nice and golden. If you do this then I would suggest adding more sauce in so it’s really nice and saucy.
Serves 2 people