Vegan Cashew Alfredo Pasta

Ingredients:

• 1 Box Pasta

• 3/4 cup soaked cashews

• 1/3 cup kite hill

• 1/3-2/3 cup ripple half and half

• 2 tbsp nutritional yeast or Parm Cheese

• 1/4 tsp salt and pepper

• Squeeze of lemon

• Dash of oil (optional)

Directions:

1. Cook pasta as directed

2. Soak cashews for at least 2-4 hours (or overnight)

3. Drain and rinse cashews- put in food processor or high speed blender

4. Add in the kite hill, the milk, parm / nutritional yeast lemon and salt and pepper

5. Blend on high until very smooth. Taste test to see if you want to add anything.

6. Optional if too thick to add either more milk or some olive oil to make it a little more flow

7. Sauté zucchini and then add in some frozen peas and once that is almost done, add in a few cups of spinach and let wilt to down.

8. Add pasta and stir

9. Pour sauce in a little at a time and stir until well combined. (Add a little at a time to see how much sauce need)

10. If too thick, option to add some of the pasta water to un-clump it a little.