Creamy Vegan Lemon-Cashew Pasta

Season: May - September

Time: 20 Minutes

Ingredients (4 Servings):

• 250g Silken Tofu

• 1 Lemon (Zest and Juice)

• 4 Tbsp Nutritional Yeast

• 85g Cashews

• 1 Tbsp Olive Oil

• 1 Tsp Salt

• 1/2 Tsp Pepper

• 100ml Pasta Cooking Water

• 500g Pasta

• A Handful of Arugula for serving

• Thick Balsamic Glaze for Garnish

Method:

• Soak the cashews in warm water for at least 3 hours. (Tip: I usually start in the morning and let them sit all day in a jar until evening.)

• Cook the pasta according to the package instructions. Before draining, set aside 100 ml of the pasta cooking water.

• In a mixing bowl or blender, combine:

  • Silken Tofu

  • Nutritional Yeast

  • Soaked Cashews (drained)

  • Lemon Zest and Juice

  • Salt & Pepper

  • Pasta Cooking Water

  • Olive Oil

• Blend with an immersion blender (or in a stand blender) until smooth and creamy.

• Mix the sauce with the cooked pasta

• Place some arugula on a plate, top with the pasta, and garnish with a drizzle of thick balsamic glaze. Enjoy!

Nutritional Values per serving: 550 kcal I 18g Protein I 20g Fat

CO2 Values per serving: 500g CO2