If you love a creamy rich sauce over pasta this is the recipe for you. Cashew cream is a miracle for vegans. It can be used as a base for ice cream, cheese or in this case a sauce. The coolest thing is that it thickens when heated on the stove, so it’s perfect for a cheese sauce or a simple cream sauce as we are doing here.
Before starting the sauce we’ll make the cream, (this recipe does not use the entire batch), it will keep in the fridge for about a week so its ready to go for the next creamy thing we make.
I was lucky enough to find Black Truffle Mushrooms at the Proctors farmers market in Tacoma this week, they are expensive but I only needed one for this recipe. You could use any sautéed mushrooms with this sauce and it will be delicious.
1 cup raw cashews
3 cups water, (filtered water preferred)
1 1/2 cups cashew cream, (from above)
1 heaping tablespoon Nooch, (aka. Nutritional Yeast)
Salt & Pepper to taste
1-2 teaspoons vegetable bouillon, (Better Than Bouillon is always my choice)
2 cloves fresh garlic
1 black truffle mushroom
1 tablespoon vegan butter
1 pound of your favorite pasta
Vegan Parmesan, (I highly recommend Violife Parmesan)
Chives for garnish
The first step is making the cashew cream, which can be done up to a week ahead and stored in the fridge.
Soak 1 cup of cashews in water and put in the fridge overnight. If you don’t have that kind of time you can soak the cashews in hot water for 15 - 20 minutes, but overnight will make it a bit more creamy. After soaking drain and rinse the cashews, put in a good high speed blender with 3 cups of fresh water. Start the blender on low, every few minutes increase the speed in steps until you are at top speed. In my Vitamix the total blend time is around 5 minutes, you may need to experiment with your blender, you want to get the cashew cream as smooth as possible without it getting more then lukewarm.
In a large pot start your pasta water.
In a heavy bottomed sauce pan on low heat add 1 1/2 cups of cashew cream, the nooch, salt, pepper and vegetable bouillon. Whisk until smooth. Continue cooking on low heat, whisking every few minutes to avoid burning the cream.
Grate or zest 1-2 cloves of fresh garlic into the sauce.
Slice half of the Black Truffle has thinly as you can and set aside. Grate or zest the other half into the sauce.
Cook the sauce until desired thickness.
Drain the pasta, or as I prefer scoop the pasta out of the pot with a strainer and put in a large bowl. Add a tablespoon of vegan butter and half of the cooked sauce to the pasta and stir.
Serve the pasta, then add the remaining sauce over the top. Garnish with the sliced truffles, chives and parmesan.