The creamiest, most addicting vegan pasta sauce. I could eat this straight from the blender on a spoon!
I find a lot of vegan pasta sauces to be a little time consuming and/or expensive to make (1 cup of cashews for a creamy sauce adds up $$$). This sauce is affordable, simple, and very easy to whip up.
I could eat this multiple times a week, every week. It never gets old!
I pair mine with brown rice pasta or chickpea noodles, then add in some green peas and spinach (or any veggies on hand)!
Makes 1-2 servings.
1/4 cup tahini
1/4 cup plain, unsweetened almond milk (hemp or coconut milk for nut free)
2 tbsp olive oil
2 tbsp nutritional yeast
Juice of 1 large lemon
Salt + pepper to taste
Optional: water to thin (start with 1 tbsp at a time)
Blend all ingredients until well combined. If sauce is thicker than desired, slowly add in water to thin.
Adjust seasonings and serve. Store leftovers in the refrigerator in and airtight container.