400g/ 14 oz pasta tubes or twists(wheat pasta or use a GF pasta, if needed)
Place the cashews in a heat proof bowl. Pour on boiling hot water and leave for 10 minutes to soften, then drain.
In a large pan, steam the carrot for 10 minutes, or until just soft (the thinner you slice the carrot, the quicker it will cook).
Remove the steamer from the pan, top up with boiling water and cook the pasta until al dente. Drain and return the pasta to the pan.
Meanwhile, place the cashews and 1 cup of water in a high speed blender and whizz until smooth. Add the remaining sauce ingredients - the cooked carrot, nutritional yeast, vinegar, onion powder and salt - and blend until silky smooth. Taste test, and add a touch more seasoning if desired.
Pour the sauce into a small saucepan and gently heat through, stirring regularly. Once the pasta is cooked, drain it and return it to the pan. Add the sauce and stir through.
Serve the pasta in warm bowls alongside your favourite green veggies*.
Any leftover sauce can be stored in the fridge for up to five days. It is also freezable. It thickens up over time, so whisk in a splash more water when re-heating.
*My family’s favourite greens to serve with this dish are either roasted broccoli or Cavolo Nero (aka Lacinato kale), mushrooms and onions sautéed in soy sauce. We prepare the side dish while the carrots are steaming.
Keyword Dairy-Free, Easy Vegan Meals, Family Friendly, Gluten-Free Option, Oil-Free, Vegan Dinners, Vegan Pasta Dish