Vegan Linguine Alfredo

Ingredients

Linguine

8 ounces

Olive oil

2 tablespoons

Garlic

3 cloves, minced

Raw cashews

1 cup, soaked for at least 2 hours

Almond milk

1 cup

Nutritional yeast

1/2 cup

Lemon juice

2 tablespoons

Salt

1 teaspoon

Black pepper

1/2 teaspoon

Fresh parsley

1/4 cup, chopped (for garnish)

Instructions

1. Cook the linguine according to the package instructions in a large pot of salted boiling water. Drain and set aside.
2. In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1 minute, or until fragrant and lightly golden.
3. While the garlic is cooking, prepare the Alfredo sauce. In a blender, combine the soaked cashews, almond milk, nutritional yeast, lemon juice, salt, and black pepper. Blend until the mixture is completely smooth and creamy.
4. Pour the blended sauce into the skillet with the garlic. Bring to a simmer over medium heat, stirring frequently for about 5 minutes until the sauce thickens slightly.
5. Add the cooked linguine to the skillet and toss gently to coat the pasta in the creamy sauce, ensuring every strand is enveloped in flavor.
6. Serve the pasta hot, garnished with freshly chopped parsley for a pop of color and freshness.