Vegan Dairy-Free Creamy Basil Pasta
A vegan-friendly creamy basil pasta features fresh basil and cashews for a rich, dairy-free sauce.
This page may contain affiliate links. If you click and buy, I may receive a small commission at no extra cost to you.
Instructions
-
Start boiling water for pasta according to package directions.
-
Heat 1 tablespoon olive oil in a saucepan, then sauté onion and garlic for 5-6 minutes until soft. Add fresh basil and cook for 2 minutes until wilted, then set aside.
-
In the same pan, heat the remaining 1 tablespoon olive oil. Whisk in flour and cook for 1 minute until lightly toasted. Gradually add dairy-free milk, stirring constantly until the mixture thickens. Stir in the reserved basil mixture and remove from heat.
-
In a blender, process cashews into fine crumbs. Add the prepared basil sauce, nutritional yeast, and sea salt, then blend until creamy.
-
Return the blended sauce to the saucepan and heat to your desired temperature and consistency, adjusting with more dairy-free milk or sea salt to taste.
-
Add the cooked pasta to the sauce, tossing to coat. Serve immediately, garnishing with fresh basil if desired.