Vegan Dairy-Free Creamy Basil Pasta

Instructions

1. Step 1

   In a small saucepan over medium-high heat, heat 1 tablespoon of the olive oil, adding the onion and garlic once hot. Stirring often, cook until the onion is soft and fragrant, about 5 to 6 minutes. Add the fresh basil and cook until it is wilted and bright green, about 2 minutes more. Transfer to a small bowl and set aside.

2. Step 2

   In the same saucepan, heat the remaining 1 tablespoon of olive oil. Whisk in the flour using a wire whisk and cook for a little less than 1 minute, or until the flour smells slightly toasted but is not burned. Gradually add the dairy-free soy or almond milk, stirring constantly, until the mixture is thickened. Add the basil mixture to the pan, stirring until well combined. Remove from heat and set aside.

3. Step 3

   In a blender, process the raw cashews until the mixture resembles very fine, powdery crumbs. Add the basil mixture, nutritional yeast, and sea salt, and process until creamy. Return to the saucepan and heat until desired temperature and consistency, adding more soy milk or sea salt to taste.

4. Step 4

   Add the cooked pasta to the sauce, tossing to coat the noodles. Serve immediately, garnishing with sprigs of fresh basil if desired.