Creamy Vegan Cheese Pasta and Peas
Creamy Vegan Cheese Pasta and Peas is a one dish meal you won't want to miss. 30 minutes is all it takes. Easy, creamy, and gluten free.
Servings 4 people
Ingredients
- 1 cup raw cashews soaked 4-6 hours or overnight
- 1 cup garbanzo beans drained
- 1/2 cup coconut cream regular or lite
- 1/2 cup nutritional yeast
- 1 lemon juiced
- 1/4 cup shallots diced
- 1/2-3/4 cup vegan broth or water
- salt and pepper to taste
- 1 box gluten-free pasta prefer bean pasta
- 1 bag frozen peas cooked
Optional Toppings
- 1 (3 oz.) julienned sun dried tomatoes
- fresh basil
- capers
- red pepper flakes
Instructions
- Using a blender or food processor combine cashews, garbanzo beans, coconut cream, nutritional yeast, lemon, and shallots. Begin blending slowly adding vegan broth or water until the desired consistency is reached (cheese sauce).
- In a medium sauce pan add cheese mixture, on medium heat warm sauce. If sauce becomes too thick slowly add more broth.
- Cook pasta according to directions.
- Heat peas until warmed.
- Start the assembly line! Lay out the toppings and ENJOY!