Pasta dinner has just taken a turn for the better! This creamy vegan sauce is light, refreshing, and so easy to whip up. Heart-healthy cashews add protein, iron, magnesium, and boost your immune system. The addition of Botija Olives, which are fermented and a probiotic food – adds selenium, calcium, oleic acid, and numerous antioxidants and vitamins. Pour this flavorful, velvety sauce over your favorite pasta and your picky eaters will devour every last bite. No one will believe you when you tell them that it’s dairy free.
I love this dish because it is satisfying, yet so delicate. I find that creamy pasta sauces usually leave me feeling heavy, sluggish, and bloated. This dairy-free sauce is light yet satisfying and leaves me feeling energized.
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|Raw Organic Whole Cashews||Pitted Black Botija Olives||Herbed & Pitted Black Botija Olives|
Creamy Cashew Basil Pasta Sauce (vegan)Print Recipe
- 1 cup cashews (soaked in water for at least one hour, then drained)
- ¾ cup of water
- 6-7 large basil leaves
- 1-2 cloves of garlic
- 3 Tbsp olive oil
- Juice of 1 lemon
- Salt and pepper to taste
- ½ cup Botija Olives, finely chopped
- 1 lbs pasta of your choice
In your blender or food processor, blend cashews and ¾ cup of water until smooth.
Add basil leaves, lemon juice, garlic, and 2 Tbsp of olive oil. Blend until creamy.
Add salt and pepper to taste.
Cook pasta according to package directions. Drain pasta and toss with remaining olive oil, and a sprinkle of salt.
Top pasta with cashew sauce. Garnish with chopped Botija Olives and cracked black pepper. Enjoy!
Recipe and photos: Paola Mcconnell.