Ingredients:

  • 1 cup (130g) raw unsalted cashews
  • 1 cup (240ml) boiling water
  • 2 tbsp (15g) nutritional yeast
  • 1 tbsp (15ml) lemon juice
  • 1/2 tsp (3g) garlic powder
  • 1/2 tsp (3g) sea salt
  • 2 tbsp (30ml) extra virgin olive oil
  • 1 medium (110g) yellow onion, finely diced
  • 4 cloves (20g) garlic, minced
  • 28 oz (800g) crushed tomatoes
  • 1 tsp (5g) dried oregano
  • 1/4 tsp (1g) red pepper flakes
  • 1 lb (450g) rigatoni or penne pasta
  • 1 cup (240ml) reserved pasta water

Instructions:

  1. Place raw cashews in a heat-proof bowl and cover with boiling water; let sit for 10 minutes.
  2. Drain the boiling water and transfer cashews to a blender with nutritional yeast, lemon juice, garlic powder, and salt. Blend on high until completely smooth.
  3. Boil a large pot of salted water and cook pasta according to package directions.
  4. Heat olive oil in a skillet over medium heat. Sauté diced onion until translucent (about 5 minutes), then stir in minced garlic for 60 seconds.
  5. Stir in crushed tomatoes, oregano, and red pepper flakes. Simmer on low heat for 10 minutes.
  6. Reduce heat to minimum and stir in the cashew cream. Gradually add reserved pasta water until the sauce is glossy and velvety.
  7. Fold in the cooked pasta and toss until every noodle is thoroughly coated.