Beet Pasta Sauce (Print Version)
# Ingredients:
01 -
2 small red beets (around 6 oz or 170g), already cooked
02 -
⅓ cup (30g) raw cashews
03 -
½ cup (120ml) creamy coconut milk
04 -
1 tablespoon of cheesy nutritional yeast
05 -
2 big garlic cloves, smashed (use 3 small ones if you like)
06 -
1 lemon, juice and zest (equals about 1 tablespoon of juice)
07 -
1½ teaspoons of fine sea salt
08 -
11 oz (300g) of spaghetti, fettuccini, or your pasta of choice
→ Extras for garnish
09 -
Fresh arugula leaves
10 -
Walnuts or vegan-friendly cheese
# Instructions:
01 -
Throw cooked beets, cashews, coconut milk, nutritional yeast, crushed garlic, lemon zest, lemon juice, and salt into a blender. Blend it all up for about 20 seconds or until silky smooth. Set aside for now.
02 -
Follow the cooking instructions on your pasta's packaging. Once it's done, drain it well and rinse with a little water if needed.
03 -
Take the empty pasta pot and pour the beet sauce into it. Heat it over medium-low until it’s bubbling gently, about 3 minutes. (You can skip this step, but it tones down the raw garlic flavor.)
04 -
Put the drained pasta into the pan with the beet sauce. Mix everything so the pasta is evenly coated. Warm it all through, then serve in bowls with arugula, walnuts, vegan cheese, or a sprinkle of fresh herbs.
# Notes:
01 -
If you’re not using a high-speed blender, soak the cashews in water for 4 hours to make the sauce smoother.
02 -
Swap cashews for silken tofu or sunflower seeds. If using sunflower seeds and a regular blender, soak them for at least 4 hours.
03 -
For a coconut milk alternative, go for plain, unsweetened plant-based milk, though coconut milk gives the richest taste.
04 -
You can leave out the nutritional yeast. Just know it won’t be as savory or “cheesy.”
05 -
Keep leftovers in a sealed container in the fridge for 3 days. Freeze the sauce alone for up to a month.