Tomato, Basil & Garlic Cashew Cream Pasta

Enjoy this vegan version of alfredo - made with cashews!

Posted by Bianca C.

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You can make this in under 30 minutes and people would think you slaved the day away over the stove. Not the case!

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You Will Need (9 things)

  • 1 cup Diced tomatoes (I used a mix of grape & Plum Tomatoes )
  • 2 Cloves Garlic , minced
  • 3 tbsp Olive Oil
  • 1 cup Cashews – soaked for 10-15 minutes prior
  • 1 Clove garlic, whole
  • 1 tbsp Fresh Lemon Juice
  • 3 tbsp Fresh Basil , diced
  • Salt & Pepper , to taste
  • Pasta – your choice or brand and type – I used Spaghetti

Steps (6 steps, 30 minutes)

  1. 1

    Over medium heat, add olive oil, diced tomatoes, and garlic in a pan. Saute and cook until tomatoes are warm and your entire house smells like garlicky goodness. Turn down heat if garlic starts to burn.

  2. 2

    In a food processor/blender, add your soaked cashews, lemon juice, garlic glove, salt, and pepper.

  3. 3

    Blend until smooth and creamy – about 3 minutes.

  4. 4

    Cook your pasta according to package instructions.

  5. 5

    While your pasta is boiling, add your cashew cream to the tomato and garlic pan and stir until well blended. Add your basil – simmer until pasta is done.

  6. 6

    Add pasta and stir until well blended.