The first step in making the creamiest cashew sauce is soaking the cashews overnight. An option to speed up the process would be covering cashews in boiling water and letting them sit for 30 minutes or more, depending how much time you have.
1 cup cashews
Cook spaghetti according to package instructions. I prefer them al dente so I might cook them 1 minute under the instructions.
200 g spaghetti
In the meantime, let's prepare the sauce. Add the drained cashews, water, lemon juice, nutritional yeast and salt to a high speed blender and process on high until smooth. There should be no small bits of nuts floating around. The result will be slightly watery right after blending the sauce, but cooking it will thicken it up.
1 cup cashews, 1 1/4 cup water, 3 tbsp lemon juice, 1/2 tbsp nutritional yeast, 1/2 tsp salt
Warm a large skillet over medium - high heat. Add the chopped onion and a splash of water. Cook for 5 minutes, stirring occasionally. Add the minced garlic and cook for one more minute. Add more water by the tbsp when needed.
1 medium yellow onion, 4 clove garlic
Add the wine and cook until has reduced by half. Then add the cashew sauce, spinach and sun dried tomatoes. Stir until the spinach has wilted and sauce has thicken up. Remove from the heat, taste and adjust flavors.
1 cup white wine, 4 cup baby spinach, 5 pieces sun-dried tomatoes, 1 cup cashews
Toss the cooked pasta with the sauce and garnish with basil, pepper and nutritional yeast. Enjoy!