Vegan Creamy Garlic Parmesan Pasta

Ingredients:

• 8 ounces of pasta (such as fettuccine or spaghetti)
• 1 cup of raw cashews, soaked in water for at least 4 hours or overnight
• 3 cloves of garlic, minced
• 1 tablespoon of nutritional yeast
• 1 tablespoon of lemon juice
• 1/2 teaspoon of salt, or to taste
• 1/4 teaspoon of black pepper, or to taste
• 1 cup of vegetable broth, plus more as needed
• Fresh parsley, chopped (for garnish)
• Optional: vegan Parmesan cheese for topping

How to Make Creamy Garlic Pasta Sauce (Overview):

1. Cook the Pasta: Cook the pasta according to the package instructions until al dente. Drain and set aside.
2. Prepare the Creamy Garlic Sauce: In a blender, combine the soaked cashews (drained), minced garlic, nutritional yeast, lemon juice, salt, pepper, and vegetable broth. Blend until smooth and creamy, adding more vegetable broth as needed to reach your desired consistency. Adjust seasoning to taste.
3. Combine Sauce and Pasta: In a large skillet, heat the creamy garlic sauce over medium heat. Once heated, add the cooked pasta to the skillet and toss until the pasta is evenly coated with the sauce. Cook for an additional 2-3 minutes, allowing the flavors to meld together.
4. Serve: Serve the vegan creamy garlic parmesan pasta hot, garnished with chopped fresh parsley and vegan Parmesan cheese if desired.

Recipe Notes & Tips:

• To save time, you can use store-bought unsweetened cashew milk instead of soaking and blending raw cashews.
• For extra flavor, you can add sautéed mushrooms, cherry tomatoes, or spinach to the pasta.
• Adjust the consistency of the sauce by adding more or less vegetable broth as needed.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stove or in the microwave, adding a splash of vegetable broth to revive the creaminess if necessary.