Everything you love about comfort food minus the discomfort that follows it. This plant based sauce tastes so decadent but could not be easier to make. I added grilled chicken to this pasta for some added protein – but you can definitely do without.
Vegan Friends! Instead of chicken, use this as a protein substitute – Plant based “Chicken” from Daring Foods.
Ingredients:
1 sweet onion, chopped
5 garlic cloves, chopped
1 tablespoon vegan butter
2 tablespoons lemon juice
2 teaspoons sea salt
1 teaspoon black pepper
1 teaspoon onion powder
1/4 teaspoon paprika
1 tablespoon olive oil
1/2 cup raw cashews
1/2 cup nutritional yeast
1/2 cup tahini
1 cup unsweetened hemp milk (can substitute oat milk if preferred)
1 box Banza Chickpea Penne Pasta, linked here
vegan parmesan
grilled chicken breast or vegan protein substitute
Step 1
Soak Cashews in warm water for 20 minutes, then drain. Meanwhile, in a small sauce pan over medium heat, sauté the onion and garlic in vegan butter until softened.
Step 2
Add the cooked garlic and onion, cashews, lemon juice, olive oil, seasonings, tahini, nutritional yeast and hemp milk to a blender (I used a nutribullet) and blend until combined.
Step 3
Cook the pasta accordingly to the instructions on the box. If using a protein source – using the same pan you sautéed the garlic and onion in, add a little olive oil and cook until done.
Step 4
Slice protein, combine with noodles, and pour sauce on top. Heat on low until desired temperature, sprinkle with vegan parmesan and enjoy!
Living Intuitively 