Creamy Cashew Alfredo Basil Pasta

Okay, I’ll be totally honest here and admit that it’s been stressful and hard finding good vegan cheese on the market! So sad! There are a few select brands that have decent vegan cheeses but I’d rather make my own for ingredient’s sake~

If you’re an alfredo lover like me you’ll find this recipe to be a mind-blowing alternative for the popular dinner dish.

This is the best pasta recipe I’ve made in a while if you’re looking for more comfort, homey whole foods, check out my
Herbal Ramen Soup Recipe & for a cozy drink, warm up with my Cashew Turmeric Milk

Star of the show: Basil

High in antioxidants. It’s known to fight against cancer as is used as a preventative for diabetes. In food it especially helps to reduce pain and ease bloating, gas, and stomach cramps. It’s a delicate, but powerful herb; easy to maintain and tastes best fresh!

Ingredients

1. 2 1/2 cups of Pasta
   Alfredo Sauce ~
2. 1 Cup Raw Cashews soaked
3. 6 Cloves Garlic
4. 1/4 cup stuffed with Fresh Basil chopped
5. Juice of 1 Lime/Lemon Juice (be careful here, taste as you go)
6. 1/4 Cup Nutritional Yeast
7. 1 TBSP Mustard
8. 1 Cup Unsweetened Plant-based Milk (Coconut Milk or Soy Milk is best for this recipe)
9. Dry herbs to make it taste more flavorful: Dry Oregano & Rosemary, Salt + Pepper to taste

Directions

Make pasta according to package instructions. While pasta is cooking… add soaked cashews, garlic, basil, lime/lemon juice, nutritional yeast, mustard, plant-based milk, and other remaining ingredients to a high-speed blender and blend on medium-high for 30 seconds. Taste and customize as desired. Drain pasta; in the same pot add sauce to pasta and stir on medium heat for 2 minutes. Serve, enjoy~