Whisked Kitchen · whiskedkitchen.com/r/creamy-pasta-dairy-free-cashew-cream
one-pot · dairy-free What changed
Creamy Pasta
Dairy-Free, cashew cream
A riff on Creamy Pasta
Category: Main course
Made dairy-free with homemade cashew cream and nutritional yeast in place of the yoghurt and cheese, for a rich, cheesy sauce from scratch.
Prep10 min
Cook15 min
Makes4
Ingredients
TapClick to tick off as you go. Changes from Creamy Pasta are marked.
Marked: changed from Creamy Pasta.
500 g extra lean beef mince
250 g pasta shells Vetta Smart protein or any (changed)
500 ml low-sodium beef stock
250 ml marinara (tomato pasta) sauce
1 tsp garlic powder
1 tsp onion powder
1/2 tsp salt optional
1/4 tsp black pepper
1/2 cup raw cashews for the cashew cream (changed)
1/2 cup water for blending the cashew cream (changed)
3 tbsp nutritional yeast (new)
Method
1
Make the cashew cream: soak 1/2 cup raw cashews in hot water for ~15 minutes (or cold overnight), then drain. Blend with 1/2 cup fresh water until completely smooth. Add a splash more water for a looser sauce. (changed)
2
In a large deep skillet or pot, brown the beef mince over medium–high heat. Drain the fat. (changed)
3
Add the garlic powder, onion powder, salt, and black pepper. Stir about 30 seconds until fragrant. (changed)
4
Add the dry pasta, the beef stock, and the marinara. Stir so the pasta is mostly submerged. Bring to a boil, then reduce to low, cover, and simmer 12–14 minutes, stirring halfway. (changed)
5
Off the heat, stir in the cashew cream and nutritional yeast until glossy and the sauce coats the pasta. Loosen with a splash of hot stock or water if it looks dry. (changed)
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