½ cupraw cashews, soaked for 2-4 hours See below for quick soak method.
2cupsfresh spinach
2 garlic cloves, minced
½teaspoonsalt
¼teaspoonpepper
2tablespoonHerbed Vegan Cashew Parmesanlink below
½ - 1 cup reserved pasta water
1tbsp fresh squeezed lemon juice
Instructions
Cook pasta according to package directions reserving 1 cup of cooking water.
Sauté spinach and garlic using 1 -2 tablespoon of water as needed until spinach has wilted and garlic is fragrant. Add salt and pepper.
In a high speed blender combine drained cashews, spinach, ½ cup reserved pasta water, and herbed vegan parmesan. Blend until smooth and creamy. Add additional pasta water to thin to desired consistency. Taste and adjust seasoning to your liking.
Pour sauce over pasta and toss to evenly coat.
Sprinkle additional vegan parmesan and squeeze more lemon juice over pasta, if desired and serve.
Notes
To quickly soften cashews: add cashews and enough water to cover to a sauce pan and bring to a boil. Continue to boil for 15 minutes and drain. Continue with recipe. Recipe for Vegan Herbed Cashew Parmesan here.