Farfalle with Creamy Cashew Mushroom Sauce. Vegan

My life has been all about cashews this week. Well, dogs, running, and work too, but mostly cashews. After publishing last week’s Cashew Butter recipe, I was in the mood for more. Plus I had lots of cashews on hand. Cashews (and other nuts) make such amazing cheeses that I considered a new Cashew Cheese recipe but eventually decided that this Farfalle with Creamy Cashew Mushroom Sauce would be even better.

Farfalle with Creamy Cashew Mushroom Sauce

If you’ve never tried a sauce made with cashews you’re in for a big surprise. This Farfalle with Creamy Cashew Mushroom sauce is delicious and easy to make. Honestly, just like cashew butter, it only takes a few ingredients and a high-speed blender or food processor. 

I chose to use farfalle in this recipe, mostly because that is what I had on hand, but it worked well with the creamy sauce. You could also use linguine or spaghetti, and make this recipe gluten-free if you like.

I always recommend soaking the cashews for at least an hour, but, honest again, I was running late and only soaked them about 30 minutes and the sauce was perfectly creamy and smooth. 

The recipe calls for a half cup of water, but I recommend adding a little more to keep the proper consistency. The sauce will thicken up, so keeping it just a little thinner at first will work best. Of course, it’s always better to have it too thick and add more water, so add liquid cautiously.

I used white mushrooms for this Farfalle with Creamy Cashew Mushroom Sauce (again, on-hand), but feel free to use any type of mushrooms that you like. I think next time I’ll try a blend of wild mushrooms, which will be delicious.

Farfalle with Creamy Cashew Mushroom Sauce

Farfalle with Creamy Cashew Mushroom Sauce. Vegan

 

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Prep time

15 mins

Cook time

15 mins

Total time

30 mins

 

Vegan Vegetarian

Author: Debbie

Recipe type: Main

Cuisine: Pasta

Serves: 4 servings

Ingredients

• 1 cup raw cashews
• 8 ounces farfalle
• ½ cup white beans
• 3 cloves garlic
• 1 Tablespoon parsley
• 1 Tablespoon nutritional yeast
• 2 Tablespoons lemon juice
• ½ cup water
• salt/pepper to taste
• 1 cup mushrooms
• 1 Tablespoon olive oil
• More water as needed

Instructions

1. Cook the farfalle according to package directions. Drain, rinse with cool water and set aside.
2. Rinse the cashews and soak in water for about an hour.
3. Combine the cashews, beans, garlic, parsley, nutritional yeast, lemon juice, and salt/pepper in a high-speed blender or food processor.
4. Pulse until ingredients are chopped (about 30 seconds)
5. Add water and blend until smooth.
6. Add a little more water as necessary for desired consistency.
7. Preheat the olive oil in a large saute pan.
8. Add the mushrooms and cook for about two minutes over medium heat.
9. Add the pasta and the sauce and cook until both are heated through.

3.5.3251

Have you ever tried using cashews for a sauce?

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