Ingredients:
16 oz fettuccine noodles
1 ½ cups raw cashews soak in water overnight or boil in water for 10 to 15 minutes
15 oz plain vegan Greek yogurt see note
½ cup unsweetened plant-based milk see note
Juice from one large lemon
2 garlic cloves
1 tbsp extra-virgin olive oil
1 tbsp nutritional yeast
½ tsp dried oregano
1 tbsp plus 1 tsp ground sea salt divided
Instructions:
- Bring a large pot of water to a boil.
- Once the cashews have soaked /boiled and they’resoft and puffy, drain and rinse well. Put them in the blender along with the yogurt, milk (add more if needed, see note), lemon juice, garlic, olive oil, nutritional yeast, oregano, and 1 tsp sea salt and blend for 2 minutes, or until smooth and creamy. Scrape the sides a few times to ensure that you don’t detect solid pieces of the nuts. If you have a Blendtec blender, select the Whole Foods setting and the soup setting within that setting for the creamiest sauce.
- When the pasta water is boiling, add the remaining salt to the water and place the pasta in the water. Make sure it’s completely covered in the water and stir, cook according to the instructions on the package.
- etc
- etc
For Full Instruction: veganosity.com
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