Easy Pecan Pasta Sauce
Easy to create, creamy pecan pasta sauce with a bit of a kick from the Sriracha sauce. Great sauce to pour over your favorite pasta. Soak the nuts for two hours and then prep the rest of the sauce in the food processor and it is ready to eat!
Ingredients
- 1/2 cup pecans
- 1/4 cup cashews
- 3/4 cup milk of your choice
- 2 tablespoons nutritional yeast
- 2 tablespoons olive oil
- 1 garlic clove
- 1/2 teaspoon kosher salt
- 1/2 teaspoon apple cider vinegar
- 1 teaspoon soy sauce
- 1 teaspoon Sriracha sauce
Instructions
- Soak pecans and cashews in a medium bowl covered in water for 2 hours.
- Drain nuts and shake off any excess water.
- Combine nuts and remaining ingredients in the bowl of a food processor or blender and and process until mixture is smooth and free of clumps.
- Serve over pasta.
- Optional: Top with Sriracha sauce and/or black pepper
Notes
Store sauce in airtight plastic container in the fridge for 3-4 days.
Recipe adapted from Chef Amber Shea's Pecan Cream Sauce