Truffle season is here and you don‘t have to miss out just because you‘re plant-based. This cashew cream version is so delicious and a fun twist on the classic dish. Even non-vegans will love it! Maybe also some inspiration for your upcoming holiday menu?
Serves two
Ingredients: (preferably organic)
- 1 cup cashews
- 1 cup boiling water
- 1 pack spaghetti (I use GF brown rice pasta)
- 1 small black or white truffle
- pink Himalayan salt, to taste
- truffle oil, to taste
Directions:
01. Soak the cashews in boiling water for 30 minutes.
02. Add them to the blender along with the water and blend until smooth.
03. Cook the spaghetti according to the package directions until al dente.
04. In a large pan, warm up the cashew cream and add salt and truffle oil to taste along with some pasta water to achieve the desired consistency of the sauce.
05. Add the pasta to the pan, mix with the sauce and thin with a little more pasta water if needed.
06. Arrange pasta in two large bowls and garnish with fresh truffle. Buon appetito!
