Vegan Dairy-Free Creamy Basil Pasta
This vegan-friendly creamy basil pasta recipe is a creamy basil sauce that uses only vegan, dairy-free, healthy ingredients like fresh basil and cashews.
- Serves: 8 persons
- 2tablespoons olive oil, divided
- ¼cup chopped onion
- 1clove garlic, finely minced
- ½cup fresh basil , chopped
- 1tablespoon flour
- 2cups dairy-free unsweetened soy milk, or almond milk , plus more to taste
- ½cup raw cashews
- 1tablespoon nutritional yeast
- ½teaspoon sea salt, plus more to taste
- 1pound whole wheat pasta, such as linguini or fettucini, cooked according to package
Step 1In 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.
Step 2In 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.
Step 3In 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.
Step 4Add the cooked pasta to the sauce, tossing to coat the noodles. Serve immediately, garnishing with sprigs of fresh basil if desired.