Soaked cashews are often used in Indian sauces. Hence, I already knew it was an option for the base of a good vegan sauce but quite frankly I’ve never used cashews in an Italian sauce. Since I always like to try new things and honestly wanted to know what the fuss was with all them vegan cashew sauces that I’ve been seeing on my gram for a good two years now. I thought it was time to make my own version which is easy to prepare, very flavourful and if you make a big batch you can vary with the ingredients and end up with two sauces!
In my Creamy Cashew Sauce I’ve added a few tablespoons of Enrico Foods Costa Ligure Arabiata which is made with sundried tomatoes, chili and garlic from Liguria. Also, the Arabiata gives the sauce a creamy pomodori look and works perfect over any pasta or my Gnocchi. This sauce is very light, plant-based and quick and easy to throw together! Will you make it soon?
Creamy Cashew Arabiata Sauce (Vegan)
Ingredients
- half a cup of raw cashews (unsalted and not cooked) unsalted and not cooked
- ¼ cup + 3 tbsp of hot water
- ¼ piece of a veggie stock cube I used Albert Heijn’s brand
- 1 garlic clove
- 2 tbsp Arabiata sauce I used Costa Ligure from Enrico Foods, use as much as you like
- parsley leaves for garnish
Instructions
- Add the cashews, hot water, piece of veggie stock cube and garlic clove in a foodprocessor or blender and mix/blend until it becomes a fine past.
- Add 2 tbsp of Arabiata sauce and mix well.
- Heat up the sauce in a pan and add your pasta and a few splashes of pasta water to make a silky smooth sauce. Serve immediately.TIPS: - Serve this Creamy Cashew Arabiata sauce with my Gnocchi (Vegan + Gluten-free) or drizzle over roasted veggies. - Serve this dish with roasted or steamed veggies of your choice.If you make my recipes please tag me in them and use #thespicedchickpearecipes. I'd love to see what you've made!