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Pasta with Kukicha Cashew Cream Sauce (vegan)

Jacob Kunzler TeaChef Level 1

A delicious dish showcasing the flavor of kukicha tea over pasta.

15 m 2


  • 2/3 c. cashews, raw (or scant 1/2 c. cashew butter)
  • 1/4 c. soy milk
  • 2 tsp. kukicha tea leaves
  • 1/2 c. hot water
  • 1/2 tbsp. onion flakes or 1 tsp. onion powder
  • 1/2 tbsp. nutritional yeast (or vegetable bouillon)
  • enough cooked whole grain pasta for 2-3 servings


Brew tea in water and steep 5 min. Strain and allow tea to cool. Measure out 1/4 c.

Blend cashews, soy milk, tea, nutritional yeast, and onion flakes in a blender until smooth and creamy (a hand blender works great if you use cashew butter). Serve over pasta.

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