This recipe happened by accident, and some of the credit has to go to Mr. Golder. We had a little of the cashew mixture leftover from another recipe, and he suggested eating it with the pasta. Much to both of our surprise, the paste tastes wonderful mixed in with a standard spaghetti and marinara sauce. It turns into a creamy marinara that reminds me of a vodka marinara, but better for me and my booty. A secret too good to keep.
Note: this picture is a lie. I didn’t take my own picture this time. Next time I will. Promise.
Ingredients:
1 package of whole wheat pasta (or your favorite gluten-free option)
1 jar of organic pasta sauce (any favorite will work)
1 red onion, diced
3 garlic cloves, dived
2 t of dried basil
2 t of dried oregano
pinch of garlic powder
pinch of onion powder
1 T olive oil
1 cup cashew nuts soaked in water for 2-8 hours
11-12 T water
2-3 T lemon juice
pinch of sea salt
Directions:
Preemptive step: Put the cashews in water to soak enough ahead of time that you can use them when you start the rest of the meal.
1. Put water on to boil, and prepare pasta according to directions.
2. Dice onion and cook with garlic in olive oil until the onions are soft.
3. Add pasta sauce to onion mixture, and add the garlic powder, onion powder, oregano, and basil.
4. Let sauce simmer while you drain and rinse the cashews; add 11 T of water and 2 T lemon juice (add more of both to adjust consistency), and add salt to taste.
5. Once the pasta, sauce, and cashew paste are finished, combine and serve.
stealthy vegan 