Add 1-1/2 cups raw cashews to your blender with HOT water. Allow this to sit.
Boil your pasta according to package instructions
3 minutes before pasta is done: Drain water from blender and add your 1/2 cup almond milk. Blend until creamy and smooth.
Drain your pasta and put aside.
Add your pasta sauce and creamy cashew sauce to the same pot on low heat.
Add your cooked pasta to your creamy tomato sauce mixture and stir into well incorporated.
Top with fresh basil or any herb you have on hand (optional)
Stephanie (or Spec) is a web, branding & print designer who runs Specs Design Co. On her blog you can expect to find tidbits of her daily life including easy plant based recipes, home design inspiration and vegan travel tips.
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