If you’re looking for a quick, weeknight meal that will be cozy, satisfying, but also a little healthy, without reading a lot of instructions, I’ve got you covered today.

Enter, cashew cream, paired with a simple pasta and tomatoes.

We already know cashew cream works great with pasta, as it did with our beef stroganoff. That was absolutely incredible, but can we use it more simply, and still have a delicious result?

Method and Results:

Recipe Source:

Unknown. I copied down this recipe a long time ago, and thought this was from a wonderful creator named Chocolate Covered Katie. However, I could not find it on her website.

I will note the original recipe and the modifications I made for ease in blue. No modifications were necessary to make this recipe dairy free, it naturally is free of dairy already!

Materials (Ingredients):

1 c. raw cashews

1/2 c. boiling water

2 c. strained tomatoes (or one 15 oz can of tomatoes. My substitution: I’ve used canned tomato sauce here, and it works just fine).

2 T olive oil

3-4 cloves of garlic (My substitution: I’ve used garlic powder. Measure with your heart, although a good rule of thumb is 1 garlic clove : 1/4 tsp garlic powder).

1/2 cup packed fresh basil

1 t dried thyme

1 t dried oregano (My substitution: I use 2 t Italian seasoning instead of the above fresh and dried spices).

Procedures:

Soak the cashews in boiling water for 4 hours (See Figure 1. My modification: I’ve sometimes left this until closer to dinner time, and it still worked great. It probably helps if your blender is good).
Blend the cashews, water, and the remaining ingredients (See Figures 2-4).
Stir into pasta!

Storage:

The original recipe author had advised to store the sauce separately from the pasta. Therefore, perhaps only add just to the amount of pasta you intend to serve immediately.

Optional additions:

Looking to add more nutrition to this meal? Consider adding vegetables like sauteed zucchini, green beans, or wilted spinach, or protein options like creamy white beans or chicken.

Nut allergy?

I’m going to try this nut-free and dairy-free Alfredo sauce this week, and will report back ASAP!

Discussion:

This sauce comes together quickly, but does require at least a little bit of forethought in the requirement to soak your cashews before completing the sauce.

But, it’s really simple, relatively quick, very dairy-free, and absolutely delicious.

Honestly, I tried making penne alla vodka once, following a complicated, multi-step recipe. It was really yummy, but I couldn’t help thinking that this, much easier, recipe tastes just as good for much less effort.

I heartily recommend this easy and simply delicious recipe for a weeknight meal, or save it up for Valentine’s Day due to the pretty pink color!