Creamy Dairy-Free Pasta by Jackfruitfulkitchen

Ingredients

• 450g (1 lb) pasta of choice
• 1 cup raw cashews, soaked in hot water for 30 minutes
• 1 cup vegetable broth
• 2 tbsp nutritional yeast
• 2 cloves garlic, minced
• 1 tbsp lemon juice
• 1 tsp salt (adjust to taste)
• 1/2 tsp black pepper

Instructions

1. Boil a large pot of salted water and cook pasta according to package directions until al dente, about 8-10 minutes.
2. Drain the soaked cashews and place them in a high-speed blender with the vegetable broth, nutritional yeast, garlic, lemon juice, salt, and pepper over medium heat until heated through, about 5 min.
3. Blend on high for 1-2 minutes until the mixture is completely smooth and creamy.
4. Pour the sauce into a large skillet over medium heat and cook for 3-4 minutes, stirring constantly until warmed through and slightly thickened.
5. Toss the cooked pasta into the skillet, coating thoroughly with the sauce, and serve immediately over medium heat until heated through, about 5 min.