MATERIALS
Makes ~4 servings
~14-16 oz pasta
2 cups veggie broth
1/4 cup cashew butter (or 1/2 cup cashews)
2 tbsp nutritional yeast
2 tbsp brown rice or all purpose flour
1 tsp garlic powder
1 tsp Italian seasoning
1 tsp salt
1/4 tsp pepper
2 tsp apple cider vinegar
1 head broccoli
Optional: frozen peas, spinach, bell pepper
PROCEDURE
1. Cook pasta as directed on package (add in broccoli or other veggies in the last 4 minutes of boiling).
2. Put all sauce ingredients in a high powered blender and blend until smooth.
3. Drain pasta noodles and add sauce. Stir in frozen peas and spinach, if desired. Cook over medium heat for ~5 more minutes or until sauce has thickened.
4. Top with Parmesan-ish and additional black pepper as desired.
VARIATION
Mushrooms would also work well.
THE RUNDOWN
We like to call this dish “Cashfredo.” In three words - rich, creamy and oh so decadent. Shhhhh, don’t tell them our little secret. It’s dairy-free y’all.
Adapted From: The Vegan 8