Cashew Cream and Kale Pasta
sometimes you just need a creamy pasta
IN THIS NEWSLETTER:
Inner monologue: New exclusive website
Recipe: Cashew Cream; Cashew Cream and Kale Pasta
Hello! So as I mentioned previously, this newsletter will always be free. I tried monetizing it, but then I realized I’d rather share my unfiltered thoughts and recipes for free. I appreciate the few of you who have chosen to pay for this newsletter regardless. Thank you! <3
There’s now another way I’m trying to monetize — having pissed some people off already, I’m debating giving up on it.
But, it’s a premium recipe website: friendlyveg.com. You’ll get exclusive recipes and meal plans, it’s cheaper than how I originally priced this newsletter, at $4.99 per month. I get $3.64 of that. You can sign up for a 7-day free trial and cancel whenever you like. The first recipe I’m featuring there is my Rice Cooker Garlic Zucchini Cashew Rice:
Honestly I’m just at a loss at how I can make even a little bit of money from social media. I don’t think people realize how much work it is. No one, unless they are independently wealthy, who is a long time content creator, creates content for free. Everyone is monetizing somehow ¯\_(ツ)_/¯
ANYWAYS thanks for listening/reading. I hope I don’t come across as greedy.
Here’s a versatile cashew cream that’s great for pasta, scallop potatoes, on top of rice, etc. The key here is to add something sweet (sugar), something acidic (lemon juice) and something salty (salt). That will allow the flavours to deepen. I actually am obsessed with this cashew cream and could drink it on its own.
The measurements below — 1 cup of cashews — makes for a lot of sauce. If you don’t like leftovers, then divide everything by about 3. It sort of depends - it’s based on how saucey you like your pasta.
Because sometimes you just need a bowl of creamy pasta <3 Take care of yourself <3
Cashew Cream and Kale Pasta
Prep time: 5 minutes
Cook time: 10 (for the pasta)
Serves: 1 person! You will have leftover cashew cream. Adjust the amount of pasta as desired.
Tools:
A blender
A stove (for the pasta)
Ingredients
Cashew Cream
1 cup raw cashews
3/4 cup pasta water
1 tsp salt
1 tsp white sugar
2 tsp lemon juice
Pasta
2 cups kale
1 cup of dry pasta (about 1 fist full. I used spaghettini)
Method
Salt some water in a large pot. Bring it to a boil. Cook your pasta.
Once the pasta is cooked (or about 5 minutes into its cooking), and before draining it, measure out 3/4 cup of the pasta water.
Blend cashews, pasta water, salt, white sugar, and lemon juice in a blender (ideally a high speed one). There’s your cream!
Heat the cream sauce up in your pot or a saucepan (optional) then stir in the kale. Let it wilt a bit.
Add the pasta, and any remaining sauce, to your liking. You will likely have leftover sauce.
That’s it! Top with black pepper, hot sauce, or whatever.
Link to printer version.
Want to make it even tastier? Try adding 1/4 tsp nutmeg to the cashew cream to add some warmth to the sauce.
Sauce is too thick or too thin? Adjust the amount of water.
This sauce keeps well in the fridge for about a week. It freezes well too!
Want extra protein? Blend in 1/4 cup soft tofu with the cashews.
Cashews: If you’d like, completely substitute for soft tofu. It’ll come out differently — less fatty — but it would still work.
Lemon juice: Sub for apple cider vinegar, or white vinegar.
White sugar: Sub for any sweetener of your choice.