This vegan take on your beloved caramelized leek pasta is rich and savory from the caramelized leek, and irresistibly creamy from the cashew butter. Add a squeeze of lemon to brighten it up and a sprinkle of nutritional yeast for a parmesan-like touch, and you've got an elegant, high-end pasta dish. It's a must-try late summer, early fall pasta recipe.
Cashew butter: my go-to for creamy vegan pasta
If there's one thing I can confidently say is my thing, it's using cashew butter for vegan pasta sauces. No soaking cashews, no special tools, just a jar of cashew butter and some vegetable broth.
It's subtle enough to let other ingredients shine (hello, caramelized leeks), yet it adds that incredibly creamy, almost velvety texture.
I came up with this idea when I tried to create a vegan bechamel sauce. But by now it's really become my signature move. My cherry tomato pasta, alla vodka pasta, mushroom pasta, pumpkin pasta, and now this leek pasta are all here to prove it.
Key ingredients and substitutions
- Leek: use the white and light green parts for a soft melt-in-your-moth texture. Save the tougher dark green tops to make vegetable broth.
- Onion: I prefer yellow onions over sweet onion (which are often used for caramelization) as they are a little more complex and add some depth to the sauce.
- Cashew butter: The secret to a creamy vegan sauce. You can substitute it with white almond butter for a similarly mild flavor. I don't recommend using tahini as it's much stronger and the sesame taste is overpowering (I've tested it and you could barely taste the leek).
- Vegetable broth: You'll need it to create the sauce and add an extra punch of flavor. I like to keep things easy by dissolving vegetable broth powder in water. No need to open a full jar or carton of vegetable broth for a single recipe.
- Lemon: A squeeze of lemon brightens up the sauce and balances its richness. A little goes a long way, so start with just a small amount. Preferably use a fresh lemon, not bottled lemon juice.
- Nutritional yeast (optional): It adds a cheesy touch and a little. extra protein! But you don't have to add it to the sauce, you can also sprinkle some cashew parmesan on top when serving.
How to wash leek?
Cut off the dark green parts of the leek that are too fibrous for a sauce.
Next, make a lengthwise cut down the leek to expose the layers inside. Gently separate the layers with your fingers and rinse the leek under cold water, making sure to get rid of any dirt or grit that might be hiding.
Elo's tips
- Slice the onions and leek very finely. The smaller the pieces, the faster they'll caramelize, giving you that melt-in-your-mouth texture.
- Use a large frying pan. A bigger pan means more surface area for the onions and leek to hit the warm pan, allowing them to caramelize quickly and evenly.
- Patience is the key to this recipe! Let the veggies cook slowly over medium heat to avoid burning and let them develop all their aromas.
- Choose whole-grain pasta or chickpea pasta (if gluten-free) for a filling meal.
Step-by-step instructions
- Step 1: Slice the leeks and onions. Cut the leek lengthwise in half and slice the white and light green parts very finely. Cut off the top and bottom of the onion and cut it in half. Place it cut-side down on your cutting board and slice it very finely.
- Step 2: Sauté the leeks. Heat a large frying pan with olive oil. Add in the sliced leek and onions and sauté over medium-high heat for 3 minutes until soft, stirring continuously. Season with salt and pepper.
- Step 3: Caramelize the leek. Reduce the heat to medium and let the vegetables caramelize for 20 minutes, stirring every 5 minutes to prevent them from sticking to the bottom of the pan.
- Step 4: Make the sauce. Add the cashew butter and vegetable broth to the pan. Stir until well combined. Add in a squeeze of lemon juice. Continue stirring until the sauce thickens and becomes creamy. Give it a taste and add more salt, pepper, or lemon juice if needed. Finally, add the cooked pasta to the pan and give it a good toss.
Storage tips
You can store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat the pasta in a pan with a splash of water or vegetable broth until creamy.
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The recipe
Ingredients
- 3 yellow onions
- 2 large leeks
- 2 tablespoons olive oil
- Salt and pepper to taste
- ⅓ cup (85 g) cashew butter sub white almond butter
- 1 ½ cup vegetable broth I dissolve bouillon powder in water
- 1 lemon
- 2 tablespoons nutritional yeast optional
Instructions
Prep the veggies: Slice the leek lengthwise, and rinse it under cold water. Finely chop the white and light green parts and save the dark green parts to make vegetable broth. For the onion, cut off the ends, slice it in half, and slice it finely.
Sauté the leeks and onions: Heat olive oil in a large frying pan over medium-high heat. Add the leeks and onions and sauté for 3 minutes until soft. Season with salt and pepper.
Caramelize the veggies: Lower the heat to medium and let the vegetables caramelize for 20 minutes, stirring every 5 minutes to prevent sticking.
Cook the pasta: When the leek is almost done, cook the pasta according to package directions.- Make the sauce: Stir the cashew butter and vegetable broth into the pan with the leek. Add a squeeze of lemon juice, sprinkle in the nutritional yeast (if using), and mix until the sauce is creamy and thickened. Taste and adjust seasoning with salt, pepper, or more lemon juice if needed.
Toss with pasta: Add the cooked pasta to the pan, toss everything together, and serve.
Nutrition
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