Vegan Cashew Alfredo Pasta
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
1/4 tsp salt and pepper
Squeeze of lemon
Dash of oil (optional)
Cook pasta as directed
Soak cashews for at least 2-4 hours (or overnight)
Drain and rinse cashews- put in food processor or high speed blender
Add in the kite hill, the mylk, yeast, lemon and salt and pepper
Blend on high until very smooth. Taste test to see if you want to add anything.
Optional if too thick to add either more milk or some olive oil to make it a little more flow
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.
Add pasta and stir
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)
If too thick, option to add some of the pasta water to un-clump it a little.