This delicious vegan recipe is made with a creamy cashew sauce and gluten free penne pasta. So Good and so Simple.
1 1/4 cups raw cashews (soaked)
1 Tbsp Xanthan Gum (optional)
6 Tbsp nutritional yeast
2-3 cloves garlic* (crushed)
1 tsp sea salt
2 Tbsp vegan parmesan cheese (plus more for serving)
1.5 cups unsweetened plain almond milk
100g Zuccini shredded pasta style
Soak cashews in very hot water for 20 minutes. Then drain and add to a high-speed blender.
Add Xanthan Gum, nutritional yeast, garlic, sea salt, vegan parmesan cheese, and1 cup of almond milk.
Blend on high until creamy and smooth, scraping down sides as needed. Taste and adjust flavor as needed, adding more garlic for kick/zing, nutritional yeast or vegan parmesan cheese for cheesy flavor, salt for saltiness, or dairy-free milk if too thick.
Pour into a skillet and cook over medium-low to medium heat for 5 minutes, whisking frequently. The sauce should thicken and bubble. Add more dairy-free milk as needed to thin. Then it’s ready to serve!
Pour over noodles, mix in Zuccini and Rosa Tomatoes, garnish with fresh baby spinach.