The Pasta Trilogy, Pt. 3: Fusilli in Cashew & Peanut Sauce

As the last part of The Pasta Trilogy, I decided to attempt making a “cheesy” sauce. When I was an omnivore I was addicted to cheese. As a new vegan I’ve tried to stay away from substitutes; I’ve found that they just make me crave those old things even more (even when I now feel disgusted by the idea of eating eggs, and meat, and even fish). Anyhow, I think it was about time for me to try to make something cheese-inspired. This recipe has some resemblance to a cheesy sauce, only that it’s better… I mean, because its vegan, right?

Ingredients (for 3-4)

  • 1 package of (vegan) fusilli.
  • ½ cup cashews (soaked overnight and drained. If you didn’t have time to do this, 2 hours soaking in hot water should do the trick).
  • ½ cup of roasted peanuts.
  • 1 large yellow pepper, chopped.
  • ½ onion, chopped.
  • 3 garlic cloves, chopped.
  • ½ cup soy milk, unsweetened (more or less)
  • Spices: salt and black pepper to taste, 1 teaspoon of turmeric.
  • Optional: nutritional yeast, oregano.


  1. In a high speed blender add the cashews, peanuts, garlic, onion, soy milk (gradually, until achieving the desired texture), turmeric, and salt and pepper to taste. Blend until making a sauce.
  2. Cook the fusilli as per the package’s instructions. Once they are ‘al dente’ remove from the stove (leaving it on) and drain placing in a strainer.
  3. Add the blended sauce into the still hot pasta pot and heat up for about 1 minute. Add the nutritional yeast (2 tablespoons) and mix for an extra minute.
  4. Return the fusilli into the pot, now with the heating sauce, and mix well until all the fusilli are covered and ‘dyed’ with the sauce. Remove from the stove.
  5. Plating: serve while hot and sprinkle some oregano on top.




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