Creamy Lemon Pasta with Caraway (Vegan)

Serves 4

Ingredients

• 1 cup raw cashews, soaked or pressure cooked

• 1/2 cup water

• 1/2 tbs tahini

• 1/4 tsp salt

• 1/4 tsp msg (or additional salt)

• 1-2 tbs olive oil

• 1 white onion, diced

• 4 cloves garlic, minced

• 1 tbs caraway seeds

• 2 tbs vegan butter

• 1/2 cup lemon juice

• 1/3 cup parsley, finely chopped

• 8-12 oz pasta, linguine or campanelle (homemade is best!)

Instructions

1. Soak cashews for 6 hours or pressure cook on high for 10 minutes.

2. Chop veggies, squeeze lemons, and begin heating pot of heavily salted water.

3. Cream cashews, water, tahini, salt, and msg in high powered blender. Put aside.

4. Add olive oil to saucepan over medium-high heat. Soften onions, garlic, and caraway seeds.

5. Melt butter in saucepan and then add half of the lemon juice (1/4 cup). Boil over medium-high heat, stirring occassionally until it is thick and well-incorporated. Repeat with remaining lemon juice. Stir in half of finely chopped parsley. Remove from heat.

6. Boil noodles in heavily salted water. Strain.

7. Fold cashew cream into onions. If the sauce is cold, heat it over medium-low, stirring frequently. If the sauce dries out, mix in a tablespoon or two of water.

8. Fold sauce into noodles. Serve with fresh parsley on top. Salt and pepper to taste.

Annalise