Vegan Beet Pasta Sauce Recipe

4.25 from 4 votes

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

Prep Time10

Cook Time1

Total Time1 10

Course: Main Course

Cuisine: American

Diet: Vegan

Servings:

Calories: 198.2kcal

Preheat the oven to 400 degrees Fahrenheit.
Add 1 cup boiling water and 1 cup unsalted cashews to a bowl.
Let the cashews soak in the boiled water for one hour. While the cashews are soaking, peel, then roughly chop 2 medium fresh red beets.
Add the peeled, chopped beets to a baking dish, along with 1/4 cup 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, 1 tablespoon fresh lemon juice, 1 teaspoon fresh lemon zest, 1 garlic clove, 3/4 cup cold water, and 3/4 teaspoon salt to the blender or food processor, then blend until smooth and creamy.
Serve this sauce with 4 servings of 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 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.