How to enjoy creamy pasta dishes without eating dairy? THIS DISH RIGHT HERE.
After I made the vegan lasagna, I decided to play around with the cashew cream and see what else could come from it. Since I loved the pesto gnocchi dish, I wanted to use gnocchi again and was so delighted when this came together.
I am going to get straight to the details of this recipe because I don’t know if you are like me, but I don’t care to read about what went on this week in other blogs I read (sorry not sorry), I came for the recipe folks and I am sure you did too.
Details of this dish
- Start with the gnocchi. You can use gluten-free, regular, frozen, or whatever else is out there in the market. The gnocchi and cream sauce pairs well with the veggies.
- Save time and make the cashew cream ahead of time. Once made, the cashew cream makes about 2 cups so there will be leftovers. As I mentioned above, it could go into a lasagna or you could top it on salads or vegan burrito bowls. It is delicious and you will be happy you have it on hand. Click here for the recipe.
- Veggies. Use whatever you have on hand and it will make for a nice dish. The veggies are here for some added nutrition but it won’t change the flavor of the dish if you use something different.
- Using the pasta water. You can add in more or less than a ¼ cup if preferred. Using less will create a thicker sauce while using more water will thin the sauce out. Up to you and your taste preference but I found a ¼ cup to work out well.
- This dish cooks up really fast. By having the cashew cream made ahead of time you can have this meal on the table in 15 minutes!
- The recipe makes enough for 2-3 people. If you want to serve more, add on a side salad and maybe some garlic bread to help extend the dish. Enjoy!
This looks super tasty!! I can’t wait to give it a try! It’s all delicious ingredients 🙂
Thanks, Roslia! I can’t wait to hear what you think.
Can you replace the cashew cream with oat cream?
Hi Melissa, that is a great question and as always I say experiment and see what happens. I have never tried oat cream so I am unsure what the flavor is or consistency. The cashew cream is thicker and coats the gnocchi really well. I’d love to know if you give it a try though and see how it turns out.