Creamy Vegan White Bean Pesto Pasta Sauce by @youeatlikearabbit
✨Sauce✨
1 1/2 cup of drained and rinsed cannellini beans
2 cloves garlic
1 1/2 tsp salt
1/4 cup + 2 tbsp nutritional yeast
1/4 cup cashews, soaked in boiling water for at least 15 minutes
1/2 tsp pepper
2 tsp ACV
2 tbsp olive oil
1/2 cup packed fresh basil
3 cups pasta water, reserved, (don’t use all at once)
More salt to taste, if needed
8-10 oz pasta
Vegetables to serve, optional:
Cherry tomatoes
Roasted mushrooms
Steamed broccoli
Fresh basil
Bring water to a boil, pour over cashews in a bowl and allow to soak for at least 15 minutes.
Cook pasta as instructed on packaging, reserving 3 cups of pasta water before straining. Transfer strained pasta back into pan, toss in some olive oil so the noodles don’t stick to one another ~1 tbsp.
Strain cashews. Place sauce ingredients into a blender with 2 cups of the reserved pasta water. Blend on high speed until a smooth consistency, transfer to noodles and turn heat to medium low allowing it to thicken slightly. If sauce becomes too thick add more of the leftover pasta water to thin.
Serve with your choice of vegetables or have plain!
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