Emory's Easy Cashew Lemon Pasta

So, I just made up this super easy, cashew-lemon cream sauce and my kid friekin' adores it, ate bowl after bowl of it two days in a row.  Hubby also loves it.  It's pretty damn good, if I do say so myself.

Emory's Cashew Lemon Pasta

For one pound of pasta:

1 ½  cups raw cashews

2 T Nutritional yeast

Zest of one organic lemon

About 1 c. of pasta water 

(Put aside at least 2 cups so you have enough to thin it out later)

A few grinds of fresh black pepper

Salt to taste--after you blend it up 

(Taste it first as the NT is salty, I find it doesn’t need more than a few grinds of sea salt or at most ¼ tsp salt)

Method:

While your pasta of choice is boiling (we used conchiglie rigate, my kiddo seems to love his shells! Farfalle, gemelli, penne, etc. would also be great) at about 5 or 6 minutes into the pasta boiling, go ahead and dip in your Pyrex measuring cup or even a coffee cup and grab about 2 cups of the pasta water and set it aside.

Put all the ingredients in a high speed blender (like a VitaMix, can you tell I love my new VitaMix?!?) or a food processor .  Blend or process on high speed about 30 seconds to 1 minute until the sauce is creamy and delish.  Taste for salt and add a bit if you feel it's necessary.  That's it! Your sauce will be ready before your pasta is even done boiling.

Drain your pasta and add sauce.  Add extra pasta water a little at a time to thin it out to desired consistency.  

That’s it! 

Enjoy!!!

Emory planting Scarlet Runner Beans.  He feels about this happy eating the Cashew Lemon Pasta, too :-)

P.S. You can add anything you want to this sauce, just throw it in the food processor or blender with the other ingredients.  For example: cooked asparagus, raw tomatoes or leftover tomato sauce, raw greens (spinach, arugula, etc.), some olive oil, hot sauce, spices, curry, etc. whatever you feel like.

Here it is served over a bed of fresh, organic CSA Swiss chard & Beet Greens.  Highly recommend! 

Cashew Ricotta, No one will know!

Stock Your Pantry Episode Seven: Raw Cashews Take the Stage!

Raw cashews are used very frequently in vegan cooking to make things creamier, including sauces and baked goods.  Get a nice big bag of them and keep them right in the freezer to preserve them.  I keep my bag of raw cashews in the freezer and just use them right out of the freezer without thawing them in recipes.  It works just fine! 

This is one of those plant-based substitutes for a popular animal food that most will agree actually tastes better than the animal product version.  Awesome!  And it is so easy.  My version is based on the one in Veganomicon, actually I sort of combined the Tofu Ricotta and Cashew Ricotta recipes into one!  I put Vcon's original recipe for Cashew Ricotta instruction below.  Recipe variation noted with the *.

I go lighter on the cashews and oil (using the water from the undrained/unpressed tofu as a sub for the extra oil as Isa does in her Tofu Ricotta). 

Vegan Fazool Does Veganomicon, Tofu-Cashew Ricotta!

¼ cup raw cashews *                                                                            
2 cloves of garlic

1 pound extra firm tofu, crumbled (but NOT pressed or drained)*      
Juice from ½ a lemon

¼ cup fresh parsley or basil  *                           
1 tsp Kosher salt*                
Freshly ground pepper to taste

2 tsp. olive oil  *                                             

Process cashews and garlic together in a food processor until nuts are in a fine crumb.  Crumble tofu into processor and add the rest of the ingredients.  Process until smooth.  It will look exactly like the real thing.  Taste for salt and pepper and adjust as needed.  Scoop out into a bowl, cover and refrigerate until ready to use. You can make this ahead and I’m sure it lasts a while in the fridge. I make it the day before or the morning of to save time.  Done!

Here are the ingredients for the original Veganomicon Cashew Ricotta, which I made tonight:

    I used Kosher salt, not regular iodized as pictured. 

*original calls for 1/2 cup cashews, draining the tofu, 1 1/2 tsp dried basil instead of fresh parsley, 1 1/2 tsp of salt and 2 tablespoons of oil.  Veganomicon's instructions for the original Cashew Ricotta: Process cashews, lemon juice, olive oil and garlic until a thick, creamy paste forms.  Add the crumbled tofu and process until it is thick and well blended.  Blend in basil and salt.  VCon's is thicker, richer and a bit saltier than the hybrid version I make, but also amazing and works very well when you want a richer taste or are using it for a special occasion. 

Either way, it will look something like this:

You can use the ricotta in your baked ziti, your stuffed shells, on top of your vegan pizza, etc. etc.  I can also post my recipe for baked ziti using my version of the ricotta, with quick spinach marinara sauce, it is to DIE for!

Anyway, I also use this just on top of vegan take-out pizza.  Order a tomato pie with whatever, and just stick scoops of this on top, OMG.

Hope you guys enjoy this one.  It is SO easy and fast.  Try it right now!  If you don't have a food processor, then just make my hybrid version of it and leave out the cashews (which would be really close to Isa's tofu ricotta).  Blend up the tofu by hand and "squish" it with your fingers to get the right consistency (this is actually how Isa does her tofu ricotta, she doesn't use the food processor).

Enjoy!