Creamy Cashew Tomato Pasta (Vegan + GF)

Ingredients

• 1 lb gluten free vegan penne pasta (any shape pasta will do)
• 1 (15-ounce [450 g]) can crushed tomatoes
• 1 cup (150 g) raw cashews
• 2 tbsp (8 g) nutritional yeast
• 1 tbsp (3 g) dried oregano
• 2 tsp garlic, minced
• 1 tsp sea salt
• Vegan Parmesan, for topping
• Fresh basil for topping, optional

Directions

1. Bring a large pot of salted water to a boil over a high heat. Add the penne and cook until al dente according to package instructions. Once cooked, drain the pasta water and return the penne back to the pot.
2. While the pasta is cooking, add the tomatoes, cashews, nutritional yeast, oregano, garlic and salt to a blender and blend on high 2-3 minutes until smooth.
3. Stir the blended cashew sauce into the pot along with the drained penne and stir until well combined. Serve with fresh basil and topped with vegan parmesan if desired.

Notes

A quick note: this recipe works best if you use a high-speed blender like a Vitamix or a Blendtec. If you don’t own a high-speed blender, no worries! Just soak your cashews in water for about 4 hours or overnight.