We bloom Botenz Cashew Powder in cold milk to create a silky lump free base, then finish the sauce with a tiny splash of lemon for clean cheesy tang. Creamy, bright, and comforting, with zero oil.
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Light, glossy cashew cream sauce with Botenz Cashew Powder, silky on the palate, clings to pasta, oil free, effortless.
We bloom Botenz Cashew Powder in cold milk to create a silky lump free base, then finish the sauce with a tiny splash of lemon for clean cheesy tang. Creamy, bright, and comforting, with zero oil.
Cook linguine in salted water; reserve ¾ cup pasta water, drain.
Whisk Botenz Cashew Powder with ½ cup cold milk to a smooth slurry.
In a pan over medium heat, add the rest of the milk.
Whisk in slurry, nutritional yeast, garlic, pepper, salt. Simmer 1–2 min.
Add pasta; toss with ¼–½ cup pasta water until glossy and creamy.
Off heat, add lemon juice (and parsley). Serve immediately.
Botenz Cashew Powder is defatted and ultra fine, which means it whisks into liquid without clumps, delivering sauces and soups that feel rich and comforting while staying oil free and supporting lighter macros with smooth, easy mixing.
Botenz Cashew Powder is defatted and ultra fine, which means it whisks into liquid without clumps, delivering sauces and soups that feel rich and comforting while staying oil free and supporting lighter macros with smooth, easy mixing.
