For the Pasta:
- 3 tablespoons Olive oil divided
- 2 Medium-sized heads of garlic
- 1 cup cashews, boiling water soaked (1 hr)
- 1/4 cup nutritional yeast
- 1 tablespoon lemon juice
- 1 tablespoon White wine vinegar
- 2/3 cup almond milk or milk of choice
- Salt and pepper to taste
- 15 oz gluten-free linguine (Reserve 1/4 cup of linguine cooking water)
For the Toppings:
- Red pepper flakes
For the Roasted Garlic:
Preheat the oven to 400°F. Line a baking sheet with aluminum foil and drizzle 1 tbsp of the olive oil.
Cut the heads of the garlic off and place them headfirst onto the aluminum foil.
- Loosely close up the aluminum foil and bake till golden and bulbs are tender between 25-35 minutes depending on the size of the bulb. Set aside till cool enough to handle.
For the Cashew Sauce:
- Squeeze out the garlic cloves from their papery skins from the root end, straight into your blender. They should pop out easily.
- Add the soaked cashews, nutritional yeast, almond milk, lemon juice, white wine, remaining olive oil, vinegar and blend with a high-powered blender till smooth.
- Add salt to taste.
For the Dish:
Bring a large pot of water to a rolling boil. Season with the remaining teaspoon of salt, add the linguine, and cook for the time directed on the package. It usually takes around 8 minutes.
When it’s done, scoop out about 1/2 cup (120 ml) of the boiling water and set aside before draining the fettuccine.
Return the fettuccine to the pot and immediately add the sauce. Return the pot to the stove and allow it to warm through over low heat for 3 to 4 minutes. It will thicken up a little as it warms up and you can loosen it to your liking with the starchy pasta water that you set aside. You won’t need all of it; just add it a little at a time, if necessary. Serve as soon as the sauce has heated through.
Leftover sauce can be reheated. It will thicken up when refrigerated, but just loosen it up with a little non-dairy milk, warm through and it will be good as new!