Another delicious “I can’t believe it’s vegan” cream sauce. I’m officially obsessed with cashews now that I’ve discovered just how rich and creamy they can make sauces, soups or anything. With this the fresh basil really adds a lot of flavor that complements the sundried tomato very nicely. Another great addition to stir in at the end, kalamata olives or pine nuts.
1/3 cup cashews, soaked in water overnight
1/4 cup chopped onion
3 garlic cloves, chopped
1/3 cup sundried tomatoes from a jar (drained of oil)
1 Tbsp red wine vinegar
1/2 – 1 tsp crushed red pepper flakes (if you like it spicy)
1/2 – 3/4 cup vegetable broth
Salt and pepper to taste
3 cups cooked pasta, cooking water reserved
Fresh basil (optional but really amazing in this)
Heat olive oil in skillet and saute onion and garlic with a pinch of salt over medium heat until onion is translucent; about 3-5 minutes. Add to food processor or blender with cashews, sundried tomatoes, red wine vinegar, crushed red pepper and 1/2 cup of vegetable broth. Puree adding more broth as needed.
Heat skillet over low-medium heat and add enough reserved pasta water to just cover the bottom. Add in sauce and pasta, stir and cook 1-2 minutes or until heated through. Add a tablespoon of pasta water at time to thin out if needed. Add salt and pepper to taste. Remove from heat, stir in basil, drizzle with a little oil from sundried tomatoes or just plain olive oil if desired and serve.