Before I became vegan, eliminating cheese, milk and cream from my life was one of the toughest challenges I faced. My favorite guilty pleasure when it came to meals full of dairy was a rich, creamy bowl of pasta, oozing with cheese, but now I can show you how to get this same result with half the fat and double the healthy! My inspiration for this recipe came from a wonderful plant-based blogger ‘The Minimalist Baker’, whose recipe’s I often go to when I am in need of an easy and guilt-free meal, after trying her recipe multiple times, I have altered it to suit my taste, and I hope you enjoy it!
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 Rude Health Almond Milk
- 3 tbsp nutritional yeast (found in most organic stores)
- 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!
