For new vegans, eliminating cheese, milk and cream from their life can be one of the toughest challenges they face. Our favorite guilty pleasure when it came to meals full of dairy is a rich, creamy bowl of pasta, oozing with cheese, but now we can show you how to get this same result with half the fat and double the healthy! Our inspiration for this recipe came from a wonderful plant-based blogger ‘The Minimalist Baker’, whose recipe’s we often go to when we are in need of an easy and guilt-free meal, after trying her recipe multiple times, we have altered it to suit our taste!
Ingredients:
- 2 cups mushrooms
- 1 cup asparagus
- 1 cup torn basil leaves
- 1 pack of pasta (4 portions)
- 6 cloves of garlic
- 1.5 cups Almond Milk
- 3 tbsp nutritional yeast
- Juice of ½ lemon
- 1.5 cup cashews
- 1 tbsp apple cider vinegar
- 1 tsp salt
- 1 tsp pepper
Directions:
- Soak 1 cup of the 1.5 cups of cashews in boiling water and cut up your vegetables
- Fry off your chopped vegetables using one of the garlic cloves, leaving them to the side
- Roast your other garlic cloves in preparation for the sauce
- Bring a pot of water to the boil and pour in your pasta
- Mix all of the remaining ingredients and roasted garlic together in a blender, leaving the basil aside for a garnish
- The sauce should be an off white color, with the consistency of gravy
- Now is the time to alter the sauce to your taste, more lemon juice and nutritional yeast for a more sharp and cheesy flavor, and more cashews if you want a thicker consistency and weaker flavor
- Drain your pasta which should be cooked in the 8-10 minutes you made the sauce
- Mix the sauce, pasta and vegetables together in a large mixing bowl, the heat from the pasta warming up the sauce
- Garnish with the torn basil and you’re ready to serve!
