By Jon Doe
Easy, rich, and creamy, but dairy-free, this is a white wine cashew cream sauce you don’t want to miss! Plus, it only takes about 20 minutes to make and is loved by all types of eaters.
Soak cashews in boiling water for 30 minutes, then drain and rinse. Cook pasta according to package instructions.
In a pot, melt butter or olive oil for breadcrumbs, then add breadcrumbs and parmesan, cook until golden brown and crispy. Set aside.
Sauté garlic and diced shallot in olive oil or butter until browned. Add white wine and simmer until reduced by half.
Transfer to a blender with cashews, water, and remaining ingredients, blend until smooth. Adjust flavors as needed.
Combine with cooked pasta and breadcrumbs, and optionally add arugula tossed with olive oil, salt, and red pepper flakes.
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