(vegan, no dairy)
This dish is literally comfort food at its best. It’s the ideal recipe for a cold night when all you want is curl up on the sofa with a bowl of soul warming food. All the people that have tried this recipe couldn’t believe how creamy the sauce is without the use of any dairy products. The cashews when blended with almond milk and all the other seasoning create an incredibly smooth and silky cheesy sauce. I love adding the Sea Buckthorn powder as it adds a lovely warm flavour which works so well with all the other ingredients. Sea buckthorn is also a great source of vitamin C, essential for glowing and healthy skin.
1 cup of raw cashews soaked overnight or for at least 3 hours
3 teaspoons of lemon juice
1/2 cup of unsweetened almond milk
1½ teaspoon of sea salt
½ teaspoon of onion powder
½ teaspoon of garlic salt
¼ cup nutritional yeast
½ teaspoon of black pepper
1 tablespoon of Love Arctic Sea Buckthorn powder
A pinch of turmeric
Drain and rinse the soaked cashews. Place them in a blender and add all the other ingredients for the sauce. Blend until you have a creamy and smooth sauce. Place the sauce in fridge while you are cooking pasta, this will help to thicken up the sauce even further.
Cook the pasta according to the cooking instructions.
Once the pasta is cooked drain it and return it to hot pan. Add the cashew sauce and mix well. Serve with fresh chopped chives and parsley.
Store any leftover sauce in a jar or in an airtight container in the fridge for up to 5 days.
♥ This post & recipe are by Elisa from @happyskinkitchen ♥
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