Vegan Spaghetti Piccata with Cashew Cream Sauce
"spaghetti piccata"
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A zesty and tangy vegan twist on the classic spaghetti piccata recipe. The rich cashew cream sauce is infused with lemon and capers to create a sauce that is both creamy and tart. Serve up a hearty plate of this delicious pasta for a cozy dinner at home.
ingredients
- 16 oz spaghetti
- 1 cup raw cashews, soaked overnight
- 1 1/2 cups vegetable broth
- 2 cloves garlic, minced
- 2 tbsp nutritional yeast
- 2 tbsp lemon juice
- 2 tbsp capers
- 1/4 cup chopped fresh parsley
- 1/4 tsp salt
- 1/4 tsp pepper
steps
- 1.
Cook spaghetti according to package instructions.
- 2.
In a blender, combine the soaked cashews, vegetable broth, garlic, nutritional yeast, lemon juice, salt, and pepper. Blend until smooth and creamy.
- 3.
In a large pan, heat the cashew cream sauce over medium heat. Add in the capers and stir until heated through.
- 4.
Drain the spaghetti and add it to the pan with the sauce. Toss until fully coated.
- 5.
Serve the spaghetti piccata hot, topped with fresh parsley.
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Comments
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samKhamaiseh
great recipe
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