If you're capable of love, make this for someone you love. It's creamy and rich just like a traditional Alfredo sauce but without any of the dairy. The sauce is a variation on the same technique and base recipe of my queso and mac & cheese using boiled veggies and cashews to make the creamy cheesy goodness.

Serves 4-6

1 Cup water 

1 Cup red potatoes (peeled/chopped)

1/3 Cup onions (chopped)

3 cloves of garlic chopped

1/4 Cup vegan margarine

1/3 Cup cashews (raw, unsalted) (soaked in water for 2 hours unless you have a high-powered blender like a Vitamix)

1 Tbsp nutritional yeast

1 1/2 tsp lemon juice

1 tsp Dijon Mustard

1 tsp salt

3 cups of fresh mixed vegetables of your choice chopped.

Your favorite pasta cooked per the boxes instructions.

Start to bring a large pot of salted water to boil to use to cook your pasta. While that is heating prepare the sauce.

In a small pot combine 1 cup of water with the potatoes, onions and garlic. Bring the veggies to a boil and then reduce the heat to a steady simmer to cook the veggies until soft. (about 8-10 mins depending on how big you've chopped things)

While the sauce veggies are cooking combine 1/4 cup of margarine, cashews, nutritional yeast, lemon juice Dijon Mustard and salt in a blender.

Once the veggies are tender, add them and the remaining cooking liquid to the blender. Blend all ingredients until smooth and creamy scraping down the sides as needed. Add more water if the sauce is too thick.

Add the pasta to the large pot of boiling water and cook until al dente.

While the pasta is cooking sauté the 3 cups of mixed fresh veggies in a pan and cook over medium heat until tender crisp.

Drain your cooked pasta and place in a large bowl. Add the sauce and veggies to the pasta and toss to combine. 

Nutritional information: Coming soon