Vegan cold and creamy pasta
Delicious tofu and cashew pasta
Servings: 2 people
Equipment
- 1 High speed blender I have a Ninja
Ingredients
- 1 teaspoon veggie stock powder
- 100 g diced onion I use frozen onion
- 30 g diced garlic I also use and prefer frozen
- 200 g extra firm tofu
- 60 g cashews
- 20 g coriander
- 20 g chives
- 20 ml olive oil
- 20 g nutritional yeast
- 200 g preferred pasta Rigatoni works better for this recipe
- 1 medium lemon
- 1 medium tomato
- 300 ml water
Instructions
- Boil a full kettle and put the pasta to boil in a pot for the amount required (read your label, often 10-15 minutes). Don't use the full kettle if you are planning to soften the cashews with boiling water
- Put the cashews in a plate, and use the remaining boiling water and cover the cashews with it for 10 minutes (if your blender is very strong, this is not needed)
- While the cashews are being soaked, heat a small sized pan with a 1-2 tbsp of olive oil or any oil of your preference for a minute or so at medium high.
- I recommend using frozen everything lol... if you do, it makes it easier to 'chop' things. In this case, crush with your hands, but carefully, the coriander, and the chives, or chop them while the onion is cooking
- Add the coriander and chives and stir them constantly, then reduce the strength to medium-low, just enough so they don't burn while you blend the other ingredients. Turn off in about 4 minutes
- Put the tofu, the cashews, a small piece of chili, 1 teaspoon of veggie stock powder and about 300ml of water in your blender and blend at full strength until smooth
- Add the pasta to a deep plate, then the tofu sauce, squeeze more lemon, add the solid onion/coriander/etc from the pan and mix, then and add the nutritional yeast
- Optional, add some sliced tomatoes to the sauce
- Enjoy!
Notes
- The sauce can be stored for about 4 days in a sealed container in the fridge
- "Reheating" can be done but it will reduce the quality of the sauce and the pasta itself, you could make just enough pasta for your current needs, store the remaining sauce and use it later with fresh pasta
- This sauce is great with many salads and other dishes