Creamy Vegan Carrot Pasta Sauce

Are you looking for a dairy-free and delicious pasta sauce that’s not only healthy but bursting with flavor? Look no further than this creamy vegan carrot pasta sauce. Carrots provide natural sweetness and a vibrant orange color while cashews create a velvety texture, making this sauce a perfect pairing for your favorite pasta. Whether you’re a committed vegan or just looking to incorporate more plant-based meals into your diet, this sauce is a winner. Plus, it’s easy to prepare, so you can have a satisfying meal on the table in no time.

How Long Does it Keep and Can You Make it in Advance?

Wondering about the shelf life of this delectable vegan carrot pasta sauce? When stored properly in an airtight container in the refrigerator, this sauce can be kept for up to 4-5 days. This makes it a fantastic option for meal prepping and planning ahead. In fact, making it in advance can be a time-saving strategy, as the flavors tend to meld and improve after a day or two, offering an even more delicious dining experience. Simply reheat it gently on the stove or in the microwave when you’re ready to serve, and it will be as tasty as when freshly made. Whether you’re preparing for a busy week or just looking to savor the convenience of a make-ahead sauce, this vegan carrot pasta sauce has you covered.

Special Equipment for Making Vegan Carrot Pasta Sauce

You’ll be pleased to know that this vegan carrot pasta sauce recipe doesn’t require any special equipment beyond the basics found in most kitchens. To prepare this creamy and flavorful sauce, all you need are standard kitchen tools like a blender or food processor to achieve that velvety consistency. A medium-sized pot for boiling the carrots and a skillet for sautéing the garlic and onions will also come in handy. These common kitchen essentials make this recipe accessible to all, ensuring you can whip up this delightful vegan sauce without the need for specialized gadgets or appliances.

Serving Size and Portion Measurement

Each serving of this creamy vegan carrot pasta sauce is approximately 1/2 cup when combined with your cooked pasta. This portion size provides a satisfying and flavorful accompaniment to your pasta dish. Of course, you can adjust the serving size to meet your individual preferences or dietary needs. Whether you’re looking for a generous coating or a lighter drizzle, this recipe allows for flexibility to suit your taste.

Creamy Vegan Carrot Pasta Sauce

Recipe by Connor GoodaleDifficulty: Medium

Servings

4

servings

Prep time

15

minutes

Cooking time

25

minutes

Calories

170

kcal

Ingredients

• 4 medium carrots, peeled and chopped

• 1 cup raw cashews, soaked in hot water for 30 minutes

• 2 cloves garlic, minced

• 1 small onion, finely chopped

• 1 tablespoon olive oil

• 1/2 cup vegetable broth

• 1/2 cup unsweetened almond milk (or any plant-based milk)

• 1 teaspoon nutritional yeast (optional, for added flavor)

• Salt and pepper to taste

• Fresh basil leaves for garnish (optional)

• Cooked pasta of your choice (spaghetti, fettuccine, or penne)

Directions

• Boil the Carrots: Bring a large pot of water to a boil. Add the chopped carrots and cook until they are tender, about 10-12 minutes. Drain and set aside.
• Prepare the Cashews: While the carrots are cooking, drain and rinse the soaked cashews. Place them in a blender or food processor.
• Sauté the Garlic and Onion: In a skillet, heat the olive oil over medium heat. Add the minced garlic and chopped onion. Sauté for about 5 minutes, or until the onion becomes translucent.
• Blend the Sauce: Add the cooked carrots, sautéed garlic and onion, vegetable broth, almond milk, nutritional yeast (if using), salt, and pepper to the blender with the cashews. Blend until smooth and creamy. You may need to scrape down the sides of the blender and blend again to ensure everything is well incorporated.
• Adjust the Consistency: If the sauce is too thick, you can add a bit more almond milk or vegetable broth to reach your desired consistency. Taste and adjust the seasonings as needed.
• Serve: Reheat the sauce in a saucepan over low heat, stirring gently. Pour the sauce over your cooked pasta and toss to combine. Garnish with fresh basil leaves if desired.

Notes

• Enhance Flavor with Roasted Garlic: Roasting a few cloves of garlic and adding them to the sauce can bring a rich, savory depth of flavor. To do this, simply wrap the cloves in aluminum foil, drizzle with olive oil, and roast in the oven at 375°F (190°C) for about 20 minutes or until they become soft and caramelized. Blend the roasted garlic with the other sauce ingredients for a more complex taste.
• Balance Sweetness with Acid: While carrots provide natural sweetness to the sauce, a touch of acidity can enhance the overall taste. Consider adding a squeeze of fresh lemon juice or a splash of white wine vinegar to brighten up the flavors. Start with a small amount and adjust to your preference.
• Spice it Up: Elevate the flavor profile by incorporating your favorite spices or herbs. A pinch of ground cumin, smoked paprika, or red pepper flakes can add a subtle kick, while fresh herbs like thyme, rosemary, or oregano can infuse a delightful herbal note. Experiment with different seasonings until you find your perfect blend.
• Include Nutritional Yeast: While optional in the recipe, nutritional yeast can lend a cheesy, umami flavor to your vegan carrot pasta sauce. It’s a fantastic addition if you’re seeking a more “cheesy” taste without dairy. Start with a teaspoon and adjust to your liking.
• Texture Matters: The texture of your sauce can greatly impact the overall dining experience. If you prefer a silkier and more luxurious texture, you can strain the sauce through a fine-mesh sieve or cheesecloth after blending. This step will remove any remaining carrot fibers, resulting in an even smoother consistency. On the other hand, if you enjoy a bit of texture, you can reserve a few chopped carrots before blending and stir them into the sauce after blending for a chunkier version.