Recipe

Creamy Vegan White Bean Pesto Pasta Sauce By @youeatlikearab

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Creamy Vegan White Bean Pesto Pasta Sauce by @youeatlikearabbit
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✨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⁣⁣
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8-10 oz pasta⁣⁣
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Vegetables to serve, optional:⁣⁣
Cherry tomatoes ⁣⁣
Roasted mushrooms⁣⁣
Steamed broccoli⁣⁣
Fresh basil⁣⁣
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Bring water to a boil, pour over cashews in a bowl and allow to soak for at least 15 minutes.⁣⁣
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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.⁣⁣
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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.⁣⁣
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Serve with your choice of vegetables or have plain!

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