Creamy Cashew "Beef" Pasta: Dairy-Free Delight


Embrace a dairy-free delight with Creamy Cashew "Beef" Pasta, a sumptuous dish that combines the richness of cashews with the hearty texture of plant-based beef.


Focus on quality ingredients for the best flavors. Choose raw cashews for the cream, a high-quality plant-based beef substitute, and your favorite pasta type


Soak 1 cup of raw cashews in hot water for at least 30 minutes, then drain. Blend the cashews with ¾ cup water, 2 cloves of garlic, and a pinch of salt until smooth


Cook your pasta according to the package instructions until al dente. Reserve a cup of pasta water for adjusting the sauce's consistency later.


In a pan, sauté your plant-based beef substitute with a tablespoon of olive oil, a diced onion, and a clove of minced garlic until it's browned and fragrant.


Mix the sautéed "beef" with the cashew cream in a pan. Add a teaspoon of Italian seasoning and salt and pepper to taste. If the sauce is too thick


Fold the cooked pasta into the creamy sauce, ensuring each strand is generously coated. Let it simmer for a couple of minutes to let the flavors meld together.


Before serving, adjust the seasoning if needed. Consider adding a sprinkle of nutritional yeast for a cheesy flavor or some red pepper flakes for a little kick.


Plate your Creamy Cashew "Beef" Pasta with a garnish of fresh parsley or basil. This dish pairs wonderfully with a side of steamed vegetables or a crisp