Vegan cashew and lemon tagliatelle

Total time: 8hr 30m
Preparation Time: 30m

For 4 people


Lauren  - laurencariscooks

Nutritional Information

Contains 571 Kcal, 19g Protein, 65g Carbohydrates, 25g Fat


  • 1 onions, finely chopped
  • 200 g cashew nuts
  • 1 tsp olive oil
  • 200 ml water
  • 3 garlic clove, finely chopped
  • 250 ml fat-free vegetable bouillon
  • 1 tsp apple vinegar
  • 2 tbsp lemon juice
  • salt and pepper to taste
  • 280 g tagliatelle (egg-free)
  • salted water, boiling
  • 1 tbsp parsley, roughly chopped
  • pepper (black), coarsely ground

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  • Soften the cashew nuts in cold water for at least 8 hrs. Sauté the onion in oil for 3-4 mins., add the garlic and sauté for approx. 1 min. more. Rinse and drain the cashew nuts, purée finely in the food processor together with the onion/garlic, water, stock, lemon juice and vinegar, season the sauce. Cook the tagliatelle in salted water according to the packet instructions until al dente. Add the sauce to a saucepan and cook for a few minutes until it begins to thicken, then add the cooked pasta to the sauce and stir through so it’s coated. Garnish with parsley and pepper.

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