- Soak the cashews in water for at least four hours or overnight (up to 12 hours) in the fridge. Drain and rinse before using (see Tip).
- Preheat the oven to 425°F (220°C).
- Place the beet cubes on a small piece of foil, drizzle with olive oil, and sprinkle with salt. Close up the foil and roast for 50 to 60 minutes, until fork-tender.
- In a high-speed blender, combine the cashews, garlic, water, lemon juice, and salt to taste. Add one piece of beet and blend on high speed. Add more beet pieces, one at a time, to reach the level of pink colour or beet flavour you desire (we only added one or two pieces), blending on high speed until smooth, about two minutes.
- Bring a large pot of well-salted water to a boil. Add the pasta and cook until just tender, 9 to 13 minutes. Reserve 2/3 cup (150 milliliters) or more of the pasta water and drain the pasta.
- Meanwhile, heat a large frying pan over medium heat. Add the cashew beet sauce and bring to a simmer. Reduce the heat to low, stir in the white wine, 1/3 cup (75 milliliters) of the reserved pasta water, and vegetable stock, and simmer until warmed through. Taste and adjust seasoning.
- Add the pasta to the cashew beet sauce and toss with tongs until fully coated. Add a bit more of the reserved pasta water if the sauce is too thick.
- Divide the pasta among pasta dishes, top with Vegan Parmesan, and serve immediately.
- The overnight soak works best, but if you don’t have time to soak the cashews for several hours (or forgot), you can use the quick method: soak them in boiling water for 30 minutes, then drain and rinse.
Excerpted from Fraiche Food, Full Hearts: A Collection of Recipes for Every Day and Casual Celebrations by Jillian Harris and Tori Wesszer. Copyright © 2019 by Jillian Harris and Tori Wesszer. Photography copyright © 2019 by Janis Nicolay. Published by Penguin Canada, an imprint of Penguin Random House LLC. Reproduced by arrangement with the Publisher. All rights reserved.