Easy Vegan Cashew Pesto Spaghetti Recipe
Are you ready for a delicious twist on the classic pesto spaghetti? Look no further! Our easy vegan cashew pesto spaghetti recipe is not only a flavorful delight but also packs a nutritional punch. Fresh basil, raw cashews, and nutritional yeast come together to create a creamy and cheesy vegan pesto that will elevate your pasta game to new heights. Let's dive into this simple yet delectable recipe that's perfect for any occasion.
Ingredients
- 1 cup raw cashews
- ΒΌ cup nutritional yeast
- 2 cloves garlic
- 2 cups fresh basil leaves
- 1 cup olive oil
- 1 teaspoon pink Himalayan salt
- 12 ounces spaghetti noodles
Instructions
- Prepare Spaghetti Noodles:
- Cook the spaghetti noodles according to the package instructions until al dente.
- Reserve a cup of pasta water before draining.
- Soak Cashews:
- Place the raw cashews in a bowl and cover them with hot water.
- Allow them to soak for at least 15 minutes to soften.
- Make Pesto Base:
- In a food processor, combine soaked cashews, nutritional yeast, garlic cloves, fresh basil leaves, and pink Himalayan salt.
- Pulse until the mixture forms a coarse paste.
- Blend in Olive Oil:
- While the food processor is running, slowly drizzle in the olive oil.
- Continue blending until the pesto reaches a creamy and smooth consistency.
- Adjust Consistency:
- If the pesto is too thick, add a tablespoon of reserved pasta water at a time until you achieve your desired consistency.
- Toss with Cooked Spaghetti:
- In a large mixing bowl, combine the cooked spaghetti with the creamy cashew pesto.
- Toss until the noodles are evenly coated.
- Serve and Enjoy:
- Plate the pesto-coated spaghetti and garnish with additional fresh basil if desired.
- Serve immediately for a delicious and satisfying vegan meal.