Whats for dinner tonight? None other than my now famous Vegan Cashew Alfredo with Garlicky Kale. It was a hit with my wonderful Fiance and our friends Suman and Olivia.. Check my recipe out below.
Vegan Cashew Alfredo with Garlicky Kale
*Make 8-10oz of gluten free pasta
* 1 cup peas (I used organic frozen)
*5 Stalks Kale
*4 Garlic Cloves
*1 1/2 cups plain almond milk
*1/2 cup raw cashews
*1 cup nutritional yeast
*1 fresh lemon squeezed (juice only)
* Onion powder to taste
* Garlic powder to taste
* Cayenne to taste
1. Make pasta according to directions
2. While cooking the pasta place 3 cloves of minced garlic in a pan with olive oil and cook for a couple minutes. Add in kale and peas with a couple tablespoons water then cover stirring occasionally.
3. Add almond milk, nutritional yeast, lemon juice, cashews and seasonings in a high powered bender. It will be very thin. Add to a large stock pot and cook on medium low, whisking the whole time for 5 minutes or until thick.
4. Put drained pasta and kale (drain if there is any extra liquid) in the sauce and toss until covered. Add extra nutritional yeast and seasoning along with plenty of sea salt and pepper.
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