Comfort food? YES! 🙋🏻
I make myself this meal at least once a week. At least. It’s perfect because it takes such little effort and you can make extra for lunch or next day’s dinner. So if you’re like me and hate making your lunch ahead of time, then just throw in some extra pasta and veggies and you’re good to go!
This sauce can be used for almost anything! Different kinds of pasta… lasagna… or even served on top of steamed vegetables. I can’t eat broccoli because my body screams at me when I do, but I’m sure this sauce would taste delicious on top of some steamed broccoli (with some added vegan cheese).
It is the perfect kind of comfort food, especially if your comfort food consists of eating something with carbs in it. Which most of the time it does… let’s be real.
- 8-10 ounces gluten-free pasta (linguini, spaghetti, or fusilli)
- 3/4 cup cherry tomatoes
- 3 baby bok choy
- 1/2 a red pepper
- 2 tbsp olive oil
- 1 1/4 cups raw cashews, soaked
- 3-4 tbsp nutritional yeast
- 2-3 cloves garlic, crushed
- 1/2 tsp sea salt
- 1-2 tbsp vegan parmesan cheese, plus more for serving
- 1-2 cups unsweetened plain almond milk, plus more as needed
- Heat a pot of water over high heat. Once boiling, add your pasta and cook for desired cooking time.
- Heat a medium-sized skillet over medium heat. Once hot, add 2 tablespoons of olive oil.
- Add your vegetables and cook until desired.
- Soak cashews in very hot water for 20 minutes. Then drain and add to a high-speed blender.
- To the blender, add nutritional yeast, garlic, sea salt, vegan parmesan cheese, and 1 cup unsweetened dairy-free milk.
- Blend on high until creamy and smooth, scraping down sides as needed. Taste and adjust flavour as needed.
- Transfer to a rimmed skillet and cook over medium-low heat for 5 minutes, whisking frequently. The sauce should thicken and bubble. Add more dairy-free milk as needed to thin.
- If desired, top with basil (for extra flavour but also for a pretty look!) and lemon.
Sauce recipe retrieved from Minimalist Baker.