How can something so creamy and delicious have absolutely NO dairy in it!? The answer is CASHEWS! This versatile nut has absolutely changed my life and it will change yours too. The creamy curry sauce here is inspired by my favourite pasta restaurant, but I can actually eat this one without the buttery, creamy, cheesy guilt.
This recipe is so easy that the sauce will be done within the time it takes to cook your pasta. All you need to do is soak your cashews in water overnight and blend them up with a few spices and some nut milk. The outcome is a luscious sauce that pairs impeccably with fettuccine cooked al dente.
The most wonderful thing about this cashew sauce is that it adds so much protein to your pasta without you even realising. This recipe could easily be made vegan by removing the imitation crab, and even without it you will be getting a substantial serving of protein. I hope you enjoy!
120 grams fettuccini noodles
3/4 cup cashews, soaked
1 1/2 tbsp curry powder
1 tsp salt
3 tbsp olive oil
1 tbsp yellow mustard
2 tbsp nutritional yeast
2/3 cup cashew milk
1 tsp garlic powder
1/2 cup mango, cubed
1/2 cup crab meat, cubed (omit if vegan)
pasrsley or cilantro to garnish
Soak cashews in 2 cups of water overnight or pour boiling water over them and let them sit for 30 minutes.
Boil a large pot of water over high heat, cook fettuccine until al dente and strain.
Combine soaked cashews, curry powder, salt, olive oil, mustard, nutritional yeast, cashew milk, and garlic powder in food processor or blender. Blend until smooth and creamy. Add more salt to taste.
Pour cashew sauce over fettuccine in large pot and combine. Fold in the crab and mango chunks (crab can be omitted if vegan or vegetarian).
Serve with additional mango and parsley or cilantro on top. Enjoy!