Creamy cashew pasta with tomatoes and kale

Step by Step

Step 1

First, soften the cashews. Boil 4 cups of water. Then, pour the hot water over the cashews and let them soak for at least 4 hours or overnight (this is what I did!). Strain water before use.

Step 2

Place all of the ingredients for the sauce into a high-speed food processor or blender and blend on high for 2-3 minutes, stopping to scrape the sides every so often. If your sauce is too thick, add more water a tablespoon at a time. Set aside.

Step 3

Cook the pasta according to the package. Strain pasta and set aside.

Step 4

Sautée veggies by heating 2 tablespoons of olive oil in a saucepan over medium/high heat. Add in kale and cherry tomatoes and sautée for a few minutes or until kale is at desired texture. Season with salt and pepper.

Step 5

Add pasta into veggies and then add the sauce (note: you may have some leftover depending on how saucy you like your pasta!).

Tips and Warnings

The key to a delicious creamy cashew pasta sauce is to be sure you soak the cashews long enough and blend them until completely smooth.
If you don’t have a food processor, use a blender!
Save a little extra pasta water to add back into the sauce to make it smoother.
Want to add a little kick? Add some red pepper flakes on top!