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 about 4 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.