- unsalted cashew nuts - 1 1/2 cups
- yeast - 2 teaspoons
- shallots - 1/2 Pieces
- garlic - 1 tooth
- Salt - 3/4 Teaspoons
- pasta Fettuccini - To taste
- green onions - To taste (optional)
1. Pour the cashew nuts into a colander and rinse under cold water. Put in a bowl and pour enough water to make the nuts completely submerged. Wrap the bowl with plastic wrap and put in the refrigerator for the night. Pour the cashew nuts into a colander and rinse again. Place them in a blender with yeast, chopped onion and peeled garlic clove. Pour in enough water to cover the nuts. 2. Stir to a homogeneous consistency for 3-4 minutes, collecting the remainder of the mixture from the sides of the blender bowl with a spatula every few minutes. You may need to add 1-2 tablespoons of water to achieve the desired consistency. You will get about 2 cups of sauce. 3. Meanwhile, bring the salted water to a boil in a medium saucepan. Add the pasta and cook until done (about 10 minutes). Throw the paste into a colander and drain the water, reserving a small amount of liquid. Heat the cashew sauce in the same pan and add Fettuccini. Stir and immediately serve with fresh spring onions as desired. Cashew sauce is stored in the refrigerator for up to 4-5 days.
Servings: 4