Vegan and Gluten-Free Creamy Pasta with Homemade Parm
Servings 5 servings
Calories 300kcal
Ingredients
creamy sauce
- 1 cup raw cashews boiled in hot water for 4-5 minutes and then rinsed/drained
- 1/4 cup nutritional yeast
- 1/2 tbsp minced garlic
- 1/2 tbsp dijon mustard
- 1/4 cup coconut cream
- juice of 1/2 lemon
- 1/2 cup vegetable stock
- sea salt to taste
homemade parm
- 1 cup raw walnuts
- 1/4 cup nutritional yeast
- 1/2 tbsp minced garlic
- sea salt and pepper to taste
1 and 1/2 boxes cooked pasta
Instructions
- boil the cashews for 4-5 minutes and then rinse and drain them. mix the creamy sauce ingredients together in a blender until a smooth consistency forms.
- add to cooked pasta of your choosing.
- add the homemade parm ingredients to a food processor and blend until a super grainy consistency forms.
- mix in the homemade parm with the pasta and top with more. enjoy!
- store in the fridge in an airtight container.