An easy and tasty plant-based cashew sauce for a cozy pasta dinner. Requires cashews to be soaked for a few hours, but once ready, the sauce blends together quickly, coming together in under 15 minutes with your choice of pasta and additions.
Soak 1/2 cup cashews in water for 2-3 hours, then rinse them. Add the rinsed cashews into a blender. Then add 1/2 cup unsweetened almond milk (you can add more later to thin it out if desired), 1 tsp garlic powder, 1 tsp nutritional yeast, 1/2 tsp sea salt, and 1/4 tsp black pepper. Blend all ingredients together until smooth. Serve the cashew sauce over the pasta of your choosing (chickpea pasta was used in the original post). Optional: add sautéed kale and @traderjoes everyday seasoning for extra flavor and greens.
