Cashew Creamy Pea Pasta

Yes, creamy can be dairy free! We used cashew cream in place of the usual heavy cream to create this visually stunning totally vegan Pea Pasta.This Creamy Vegan Pea Pasta is lathered up in the most delicious, luscious sauce made with fresh (or frozen) English peas and mint and fresh cashew cream! 

Ingredients

6 ounces medium pasta shells (or sub orecchiette, elbows, etc.)

Creamy Vegan Pea Sauce:

2 shallots, finely chopped (or 1/2 cup onion)

4–6 garlic cloves, rough chopped

3 tablespoons olive oil

2 cup peas (fresh or frozen)

1 1/4 cup water

1 lemon (lemon juice and zest for garnish)

1/3 cup fresh mint, packed (or substitute part flat-leaf parsley, but mint is so good!)

3/4 teaspoon salt

1/2 teaspoon pepper

1 teaspoon miso paste

½ cup cashew cream

1 tablespoon lemon juice plus some zest for garnish

Optional additions: pea shoots or spinach, Vegan Cheesy Sprinkle or grated pecorino,  microgreens

Instructions

Make Cashew Cream (see recipe below)

Make Pasta: Set generously salted water to boil for pasta, and cook pasta according to directions.

Start sauce: At the same time, chop shallots and garlic. Heat oil in a large skillet over medium heat. Saute shallots and garlic for 4-5 minutes, stirring until golden and fragrant. Lower heat to low. Add peas and give a stir. If using fresh peas, cover with a lid so they gently steam, 3 minutes or until tender and bright. If using frozen, just saute until completely thawed.

Blend Minted Pea Sauce: Measure out 1 1/2 cups of the pea-shallot mixture (leave the rest in the pan) and place in a blender along with water, 1 tablespoon lemon juice, mint leaves, salt, pepper, miso paste, and cashew cream. Blend for a full minute until very very smooth.

Combine: To the skillet with the remaining peas, add the pea shoots or spinach, and gently wilt, stirring for 30-60 seconds over low heat. (Either set these aside for garnish, or feel free to combine with pasta.) Add the drained pasta and pour in the sauce from the blender and give a good stir. Rinse out the blender with a couple of tablespoons of water, adding this to the pan, gently warming the pasta up.

Taste.  If needed, season with salt, lemon zest, and more pepper if you like. If you want a “looser sauce” feel free to stir in more water. For extra richness, a generous drizzle of olive oil or truffle oil works well here.

Serve immediately. Garnish with Vegan Cheesy Sprinkle or Pecorino cheese (obviously not vegan, but tasty). Top with microgreens or sprouts if you like, or seeds!

Ultimate Vegan Cashew Cream

INGREDIENTS

For basic, all-purpose cashew cream:

1 cup Farm Fresh Nuts Raw Cashews

2 1/2 cups water, divided

1/8 teaspoon kosher salt

For sweetened cashew cream:

1 cup Farm Fresh Nuts Raw Cashews

1 dried Medjool date, pitted

2 1/2 cups water, divided

1/8 teaspoon kosher salt

For “cheesy” cashew cream:

1 cup Farm Fresh Nuts Raw Cashews

2 1/2 cups water, divided

1 tablespoon nutritional yeast

1 teaspoon freshly squeezed lemon juice

1/8 teaspoon kosher salt

INSTRUCTIONS

Soak the cashews: Place the cashews (and date, if using) in a medium bowl and add 2 cups of the water. Set aside uncovered at room temperature for 10 to 12 hours. The cashews are ready when they break apart when pressed between two fingers.

Drain and add fresh water: Drain the soaking water from the cashews. 

Add the drained cashews (and date, nutritional yeast, or lemon, if using), remaining 1/2 cup water, and salt to a blender.

Blend into cream: Blend on high speed until completely smooth, about 3 minutes. Stop scrape down the sides of the blender and process again for 1 minute.

Store or use: Use immediately or transfer to an airtight container and refrigerate for up to 1 week.