Ingredients
- 200g pasta of choice
- 1 cup raw cashews
- 1/2 cup sun-dried tomatoes
- 1 cup vegetable broth
- 2 tablespoons nutritional yeast
- 1 tablespoon lemon juice
- Salt and pepper to taste
- Fresh basil for garnish
- Vegan parmesan for garnish (optional)
- Red pepper flakes for garnish (if desired)
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Instructions
- Cook the pasta according to package instructions. Drain and set aside.
- In a blender, combine the cashews, sun-dried tomatoes, vegetable broth, nutritional yeast, lemon juice, salt, and pepper. Blend until smooth and creamy.
- In a large pan over medium heat, combine the cooked pasta and creamy sauce. Stir until the pasta is well coated.
- Serve immediately, garnished with fresh basil, vegan parmesan, and red pepper flakes, if desired.
Notes
- Soak cashews for at least 2 hours or boil them for 10 minutes for smoother blending. Adjust seasoning according to taste.