Cashew Pasta Sauce

5 from 1 vote

Combining caramelized onion and a handful of ingredients gives this vegan sauce a memorable taste. It's great for pasta and dips and can double up as a dressing with added liquid.

Prep Time5

Cook Time12

Total Time17

Course: Condiments, dips, dressing, sauces

Cuisine: American

Servings: cups

Calories: 469kcal

Author: Maureen Celestine

Ingredients

2 cups Whole cashews (raw or roasted)
1¼ cup Vegetable broth
1 tablespoon Olive oil
1 medium sweet onion, chopped (yellow onion is fine, too)
1 small shallot, chopped
1 teaspoon smoked paprika
½ teaspoon ground black pepper
2 teaspoons Dijon mustard
1 tablespoon Sriracha
½ cup nutritional yeast
Salt to taste

Instructions

Soak the whole cashew in water for 2-3 hours or until they are soft to the touch.
***you can equally soak overnight. The purpose of pre-soaking is to soften the nuts, so it’s easier to blend.
Drain the cashew and set it aside
Place a heavy bottom skillet on the stovetop. Add the olive oil, and set the stove on medium-low. Add the onion and shallots. Cook for 10-12minutes, stirring occasionally. Remove from heat and set aside to cool slightly (if your blender doesn’t allow hot food).
Next, place the cashews in a blender, add the vegetable broth with the rest of the ingredients. Blend on high for about a minute or until smooth and creamy. If the sauce is too thick, add more liquid to loosen the consistency.
Drizzle over your favorite dish.

Notes

Store the cashew sauce in an airtight container for up to a week or in a freezer-safe container for up to 6 months.
Soak cashews before blending and use hot or cold water, depending on available time.
Invest in a high-speed blender for a smoother texture.
Customize the sauce's thickness by adding more or less liquid.
Reheat leftover sauce over low heat to avoid a split and grainy texture.

Nutrition