Creamy Cashew Vegan Piccata with Penne

Ever had vegan piccata? If you’ve been looking for a plant-based version of this Italian classic, look no further! We’ve created a recipe so you don’t have to.

Get Raise Vegan Magazine for $29.40 for Six Months!

GET MY ISSUES 

YOU MIGHT ALSO LIKE:

• Super Bowl Sunday Layered Vegan Bean Dip Recipe
• Land of the Strays: What Is It?
• New England “Clam” Chowder Easy-to-Cook Recipe
• 3 Fun Family Friendly Winter Getaways in California

Creamy Cashew Vegan Piccata with Penne

Pasta dishes are one of the quickest and easiest meals to make, not to mention filling and an all around a cheap dish. I have always been a sucker for creamy sauces over red, but after going vegan the marinara blends were more accessible in the neighborhood grocery store. Cashews are a great blank canvas for pasta sauces and I also like to use cauliflower too sometimes to add in some extra veggies. This sauce for vegan piccata with penne is super simple and takes no time at all. It’s a great creamy version of the traditional piccata sauces with a nice hint of tart lemon and salty capers. It’s not a heavy taste so it is a good dish to serve up for the kids. All in all, this is a great base so feel free to add in sautéed spinach or roasted Brussels sprouts to amp up your veggies for the day.

Ingredients:

• 1 cup raw unsalted cashews, soaked overnight
• 4 tbsp lemon juice
• 1/2 cup plant milk
• 1/2 cup water
• 1 tsp minced garlic
• 1/2 tsp salt
• 2 tbsp capers, drained and rinsed
• 1 tbsp fresh parsley, chopped
• 8 oz box of penne pasta

Directions:

• In a large pot, cook penne pasta according to the directions on the package. While pasta is cooking go ahead and make your sauce.
• In a blender or food processor, add soaked cashews, lemon juice, plant milk, water, garlic, and salt. Blend all ingredients until smooth, about 1 minute at high speed. If sauce still seems gritty, process for another minute or so. Set sauce aside until pasta is done.
• Once pasta is cooked, remove the pot from heat and drain pasta, making sure to reserve 1/4 cup of the pasta water. Add pasta back into the pot. Pour in pasta water and 1 1/4 cups of sauce. Toss pasta in sauce until completely coated. Fold in capers and parsley until well combined. Salt to taste and serve warm. Your vegan piccata with penne is ready!