This pesto cream sauce is a light vegan alternative to the heavy cream sauces made with dairy products! Stir into pasta with some sautéed veggies for a quick, delicious, and simple dinner.
1. Bring a large pot of water to a boil and add the pasta of choice. Boil for 7-10 minutes and drain.
2. While the pasta is boiling, prepare the sauce. Add the vegan butter and flour to a small pot. Heat and stir the butter and flour over medium heat until it forms a paste and begins to bubble. Continue to stir and cook for one minute more.
3. Whisk the cashew milk into the vegan butter and flour, then allow it to come up to a simmer, while whisking. When it reaches a simmer, the sauce should thicken. (If it does not, feel free to whisk in a tablespoon of cornstarch. First mix the cornstarch with a tablespoon of warm water. Whisk the cornstarch and water mixture into the sauce.)
4. Whisk the nutritional yeast and pesto into the sauce until smooth. This will further thicken the sauce. Add salt and pepper to taste.
5. Combine the drained pasta and the finished sauce in the large pot, removed from heat. Stir until pasta is well coated and serve immediately.
6. (Optional) While cooking the sauce and pasta, stir fry your favorite veggies to add to the pasta, i.e. cherry tomatoes, spinach, zucchini, etc.