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Cashew Cream and Kale Pasta
Here’s a versatile cashew cream that’s great for pasta, scallop potatoes, on top of rice, etc. The key here is to add something sweet (sugar), something acidic (lemon juice) and something salty (salt). That will allow the flavours to deepen. I actually am obsessed with this cashew cream and could drink it on its own. The measurements below — 1 cup of cashews — makes for a lot of sauce. If you don’t like leftovers, then divide everything by about 3. It sort of depends - it’s based on how saucey you like your pasta.
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