Creamy Vegan Pasta

Preparation 1. Soak the cashews in hot water for 1 hour. 2. Cook the pasta according to package instructions. 3. Prepare the vegetable mix by slicing the bell peppers, zucchini, cherry tomatoes, and chopping the basil.

Making the Creamy Sauce 1. In a blender, combine the soaked cashews, almond milk, nutritional yeast, lemon juice, garlic, onion powder, salt, and pepper. Blend until smooth and creamy.

Sauteing the Vegetables 1. Heat olive oil in a large pan over medium heat. 2. Add the sliced bell peppers and zucchini to the pan. Saute for 5 minutes until slightly softened. 3. Add the cherry tomatoes and cook for another 2 minutes. 4. Stir in the creamy sauce and cooked pasta. Cook for 2-3 minutes until heated through.

Assembling the Dish 1. Serve the creamy vegan pasta topped with chopped fresh basil. 2. Enjoy your delicious and creamy vegan pasta!