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Courtesy of: @vegandemocracy
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Instead of cream, just make a quick cashew milk … it’s the key ingredient ♥️

RECIPE by @alexafuelednaturally
Vegan fettuccine Alfredo
Serves 5-7
1 lb fettuccine noodles (or pasta of choice)
1 small yellow onion, finely chopped
4 garlic cloves, minced
2 tbsp olive oil
1 cup mushrooms, sliced
1 cup raw cashews
2 cups filtered water
4 tbsp nutritional yeast
fresh parsley, chopped
3 tbsp vegan butter
Vegan Parmesan (optional)
1 1/2 tsp salt
1/2 tsp ground pepper

1. Soak cashews in hot water for atleast 10 minutes. Bring a large pot of water to boil. Add a couple tbsp of salt to the boiling water. Add the fettuccine noodles (or your choice of pasta). Cook for 11 minutes or follow the directions on your pasta box.

2.Meanwhile in a large pan over medium heat, add 2 tbsp oil and sauté garlic and onions for 6 mins on low heat. Season with a pinch of salt then add mushrooms and sauté for 7 mins. Then add in 3 tbsp of vegan butter and let it melt in.

3. Drain cashews then add to blender then add 2 cups filtered water. Blend on high speed for 1 minute or until fully smooth. Pour cashew milk over mushrooms and bring heat to low. Simmer for 3 minutes, until sauce begins to thicken slightly.

4.Add the nutritional yeast, salt and ground pepper to the sauce, mix, then once noodles are cooked, using tongs transfer the noodles straight from the pot to the sauce (do not strain pasta! If you do …. make sure to reserve about 1/2 cup pasta water) Add 1/2 cup of hot pasta water to the pasta and mix all together until noodles are fully coated with sauce.

5.Finish off with freshly cracked pepper & vegan parm!
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Sloppy, creamy cashew tomato pasta

Courtesy of: @customvegandiet
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New York, New York

Sloppy, creamy cashew tomato pasta 🍝 by @happyskinkitchen

Makes enough for 3-4 people
1 small white onion – finely chopped
3 garlic cloves – minced
1 tin of good quality chopped tomatoes or passata
A generous handful of fresh basil leaves – roughly chopped + extra to sprinkle on top
1 tbsp of olive oil for frying
A generous pinch of salt and pepper for seasoning
For the slow roasted tomatoes:
About 250gr of cherry tomatoes
A generous drizzle of olive oil
Salt and pepper to taste
To serve: your favourite pasta – I love bucatini
Slice the tomatoes in halves. Place them on baking tray with the flesh facing upwards. Drizzle with the olive oil and sprinkle with salt and pepper. Place the tray in the oven and slow roast the tomatoes at 150 degrees Celsius for 35-40 minutes. Make sure not to roast the tomatoes at higher temperature otherwise they will end up looking like a tomato sauce, you want to cook them slowly at a low temperatures they will keep their shape, almost like sundried tomatoes.
In the meantime make the tomato sauce. Add the oil to a large pan. Once hot add in the chopped onion. Let the onion sauté for about 5 minutes until it starts to caramelise and going slightly brown. Add in the crushed garlic and keep cooking for another minute.
Add in the chopped tomatoes.

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