Vegan Beet Pasta Sauce Recipe

4.25 from 4 votes

This vegan beet pasta sauce recipe is perfect for Valentine's Day, pink-themed parties, and baby showers. This sauce is easy to make and delicious.

Prep Time10

Cook Time1

Total Time1 10

Course: Main Course

Cuisine: American

Servings:

Calories: 132.1kcal

Preheat the oven to 400 degrees Fahrenheit.
Add one cup of water to a kettle, then bring it to a boil. Add the cashews to a bowl, then once the water has boiled, pour it over the cashews.
Let the cashews soak in the boiled water for one hour. While the cashews are soaking, peel, then roughly chop the beets.
Add the peeled, chopped beets to a baking dish, along with 1/4 cup of cold water, then cover the dish with a lid or aluminum foil.
Bake the beets for one hour at 400 degrees Fahrenheit or until they are fork tender.
Once the cashews have finished soaking, use a colander to drain and discard the soaking water, rinse the cashews, then add the cashews to the blender or food processor.
Add the cooked beets, fresh lemon juice, lemon zest, garlic clove, 3/4 cup cold water, and salt to the blender or food processor, then blend until smooth and creamy.
Serve this sauce with your favorite pasta. I like to mix the cooked pasta with the blended pink sauce in a pot on the stove set to low-medium heat for a couple of minutes before serving.

Store this vegan beet pasta sauce in an airtight container in the fridge for up to three days.
Optional garnishes for this sauce include fresh chopped chives, basil, or parsley.