Creamy Vegan Pasta

1Preparation 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 (1), cherry tomatoes, (1 cup) and chopping the basil.

2Making the Creamy Sauce 1. In a blender, combine the soaked cashews, almond milk (1 cup), nutritional yeast (2 tbsp), lemon juice (1 tbsp), garlic (2 cloves), onion powder (½ tsp), salt, and pepper. Blend until smooth and creamy.

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

4Assembling the Dish 1. Serve the creamy vegan pasta topped with chopped fresh basil (½ cup). 2. Enjoy your delicious and creamy vegan pasta!