This creamy velvety cashew cream spaghetti is paired with some tomatoes and Lion’s Mane mushrooms. Add some fresh herbs and you are good to go.
What is cashew cream?
Cashew cream is a vegan alternative to traditional dairy cream. It is made from raw cashews that have been soaked overnight and blended until smooth and creamy. Cashew cream has a rich, nutty flavor and can be used in a variety of dishes, both sweet and savory. It can be used as a topping for desserts such as pies and cakes, or as a base for sauces and soups. Cashew cream can also be used in baking recipes to add richness without the use of dairy products.
Cashew cream will be your go to in creating creamy vegan dishes. All you need is some cashews, blitzed with water and some salt. This will be your mother sauce, like the béchamel. You can then infuse it with truffle oil, a little bbq, lemons, curry powder, the possibilities are endless. So learn and practice the habit of blitzing cashews, it can totally level up your vegan cooking at home.
Why you'll love this
If you're a pasta lover looking for a creamy and indulgent dish without the use of dairy products, this Cashew Cream Mushroom Tomato Spaghetti is the perfect recipe for you. Made with simple ingredients and packed with flavor, this plant-based version of a classic creamy pasta will satisfy your cravings and leave you wanting more. Whether you're a vegan or simply looking to incorporate more plant-based meals into your diet, this recipe is a must-try.
1. Dairy-Free and Vegan:
This recipe is completely dairy-free and vegan, making it a great option for those who follow a plant-based diet or have dietary restrictions. The cashew cream sauce provides a creamy and indulgent texture without the need for dairy products.
2. Healthier Alternative:
By using cashews as the base for the cream sauce, you're incorporating a nutrient-dense ingredient into your meal. Cashews are a good source of healthy fats, protein, and minerals like magnesium and zinc. This recipe also includes mushrooms and tomatoes, which are packed with vitamins and antioxidants.
3. Creamy and Flavorful:
The cashew cream sauce in this recipe is incredibly creamy and rich in flavor. It adds a luxurious texture to the pasta, making it satisfying and comforting. The combination of mushrooms and tomatoes adds a savory and slightly tangy taste that complements the creaminess of the sauce.
4. Easy to Make:
This recipe is relatively simple and requires only a few steps. Soaking the cashews and blending the sauce may take a bit of time, but the overall process is straightforward. It's a great recipe for both beginner and experienced cooks.
5. Versatile and Customizable:
While this recipe features mushrooms and tomatoes, you can easily customize it to your liking. Feel free to add other vegetables like spinach, bell peppers, or zucchini for added nutrition and flavor. You can also adjust the seasonings and spices to suit your taste preferences.
6. Family-Friendly:
This Creamy Cashew Cream Mushroom Tomato Spaghetti is a dish that the whole family can enjoy. Even if you have picky eaters or those who are skeptical about vegan dishes, the creamy and flavorful nature of this pasta will win them over.
7. Leftovers and Meal Prep:
This recipe is great for leftovers and meal prep. You can easily store any leftovers in the refrigerator and reheat them for a quick and delicious meal later on. It's also a great option for meal prepping lunches or dinners for the week.
Ingredients:
- 1 cup raw unsalted cashews
- 2 tablespoons nutritional yeast
- 2 tablespoons lemon juice
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 cup vegetable stock
- 1 cup plant-based milk (such as almond or coconut milk)
- Salt and black pepper to taste
- 8 ounces spaghetti (or pasta of choice)
- 8 ounces mushrooms, sliced
- 1 cup cherry tomatoes, halved
- Fresh basil, for garnish
Instructions:
1. Soak the cashews: Place the raw cashews in a bowl and cover them with hot water. Let them soak for at least 30 minutes or until they become soft and plump. Drain the cashews before using.
2. Prepare the cashew cream sauce: In a food processor or high-speed blender, combine the soaked cashews, nutritional yeast, lemon juice, olive oil, minced garlic, onion powder, garlic powder, vegetable stock, and plant-based milk. Blend until smooth and creamy. Add salt and black pepper to taste. Set aside.
3. Cook the pasta: Bring a large pot of salted water to a boil. Cook the spaghetti according to the package instructions until al dente. Reserve 1 cup of pasta water before draining.
4. Sauté the mushrooms and tomatoes: In a large skillet, heat a splash of olive oil over medium heat. Add the sliced mushrooms and cook until they release their moisture and turn golden brown. Add the cherry tomatoes and cook for an additional 2-3 minutes until they soften.
5. Add the cashew cream sauce: Pour the prepared cashew cream sauce into the skillet with the mushrooms and tomatoes. Stir well to combine and heat the sauce over medium heat until warmed through. If the sauce is too thick, add a splash of water or pasta water to thin it out to your desired consistency.
6. Combine the pasta and sauce: Add the cooked pasta to the skillet with the creamy mushroom and tomato sauce. Toss well to coat the pasta evenly with the sauce. If needed, add a little bit of pasta water to loosen the sauce.
7. Serve and garnish: Transfer the creamy cashew cream mushroom tomato spaghetti to a large serving bowl. Garnish with fresh basil leaves and a sprinkle of lemon zest for an extra burst of flavor.
8. Enjoy: Serve the creamy pasta immediately and savor every bite of this delicious vegan dish. The creamy texture, combined with the rich flavors of mushrooms and tomatoes, will make this a new favorite in your pasta recipes collection.
Tips:
- For a gluten-free option, use brown rice pasta or your favorite gluten-free pasta.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop with a splash of water or plant-based milk to restore the creamy consistency.
- Feel free to customize this recipe by adding your favorite vegetables or hearty greens for added nutrition and flavor.
- If you prefer a spicier kick, add a pinch of red pepper flakes to the sauce.
- To make this recipe even creamier, you can add a splash of white wine to the skillet when sautéing the mushrooms.
Variations and Substitutions:
- Gluten-Free Option: If you follow a gluten-free diet, you can easily swap out the regular spaghetti with gluten-free pasta, such as brown rice pasta or chickpea pasta. Just make sure to cook the gluten-free pasta according to the package instructions.
- Vegetable Variations: Feel free to add or substitute other vegetables to customize the dish to your liking. Some great options include spinach, kale, bell peppers, zucchini, or even roasted eggplant. Just make sure to adjust the cooking time accordingly for each vegetable.
- Protein Boost: If you want to add some protein to the dish, you can incorporate cooked chickpeas, tofu, or tempeh. Simply sauté the protein of your choice along with the mushrooms and tomatoes.
- Herb Substitutions: If you don't have fresh basil on hand, you can use other herbs like parsley, cilantro, or even dried Italian seasoning. The goal is to add a fresh and aromatic element to the dish.
- Nutritional Yeast Substitute: Nutritional yeast adds a cheesy and savory flavor to the cashew cream sauce. If you don't have nutritional yeast or prefer not to use it, you can omit it or substitute it with a sprinkle of vegan parmesan cheese or a pinch of garlic powder.
- Creamy Sauce Alternatives: If you're allergic to cashews or prefer a different creamy sauce, you can try using other plant-based alternatives like silken tofu, coconut cream, or a blend of soaked sunflower seeds and plant-based milk. Adjust the seasonings and flavors accordingly to achieve the desired taste.
Frequently Asked Questions (FAQ):
- Can I make the cashew cream sauce ahead of time?
Yes, you can make the cashew cream sauce ahead of time and store it in an airtight container in the refrigerator for up to 3-4 days. When ready to use, give it a good stir and adjust the consistency with a splash of water or plant-based milk if needed. - Can I freeze the leftovers?
While it's best to enjoy the creamy pasta fresh, you can freeze the leftovers for future meals. However, keep in mind that the texture of the cashew cream sauce may change slightly upon thawing and reheating. To freeze, transfer the cooled pasta to a freezer-safe container or zip-top bag and store it in the freezer for up to 2-3 months. Thaw in the refrigerator overnight and reheat gently on the stovetop with a splash of water or plant-based milk. - Can I use pre-made cashew cream or store-bought vegan cream instead?
Yes, if you have pre-made cashew cream or store-bought vegan cream on hand, you can use them as a substitute for the homemade cashew cream sauce. Just adjust the seasonings and flavors accordingly to achieve the desired taste. - Can I use a different type of pasta?
Absolutely! While spaghetti is the traditional choice for this recipe, you can use any type of pasta you prefer or have on hand. Penne, fettuccine, or even spiral-shaped pasta like fusilli or rotini would work well. - Can I make this recipe nut-free?
If you have a nut allergy or prefer to avoid nuts, you can try using sunflower seeds or hemp seeds as a substitute for the cashews. Soak the seeds in hot water for 30 minutes before blending them with the other ingredients to create a creamy sauce.
Remember, cooking is all about experimentation and personal preference. Feel free to get creative and make adjustments to suit your taste and dietary needs. Enjoy your creamy cashew cream mushroom tomato spaghetti!
Cashew Cream Mushroom Spaghetti
Ingredients
- 2 Cups mushrooms king trumpet & lions mane
- ¼ Cup olive oil
- 1 Handful arugula
- 1 Pack Spaghetti Noodles
- 1 Cup cashews
- 2 tablespoon nutritional yeast
- 2 Cups water
- 1 Cup tomatoes
- 1 Bulb garlic
- 1 Bunch basil
Instructions
- In a pot of boiling salted water, cook spaghetti for 9 minutes. Strain then run through cold water and then toss in some salt and olive oil.
- Make cashew cream by blending cashews, a bit of olive oil, water, nutritional yeast & salt. Feel free to adjust the consistency of your sauce, if it appears too thick add more water.
- Sauté mushrooms in a hot pan, season and set aside. Then sauté your tomatoes and garlic, deglaze with white wine. Then top it over the noodles, arugula and cashew cream.
- Make sure everything is thoroughly mixed and seasoned well. A squeeze of lemon would be nice too if you want a lively zest to cut the richness. Top and finish with fresh cut herbs and enjoy.
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