Easy vegan pasta with cheese sauce

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I love this recipe because you can use almost any vegetable with it, and the sauce is so creamy! It really hits the spot if you’re craving a cheesy taste. You can make a big batch of the sauce and then freeze it so that next time you make the pasta you only have to wash 1 pot! (That is generally my goal when cooking- the least cleanup possible).

For the sauce, combine in a food processor:

2 cups cashews (you can soak them beforehand if you want it extra creamy, but I always forget)

3/4 cup water (or almond milk etc)

1/3 cup nutritional yeast

optional:

1 tablespoon each of lemon juice, mustard, soy sauce, salt, garlic, and/or miso paste. The flavor is best with all of these added in my opinion, but it’s not a big deal either way.

After blending you get a really thick sauce which is good.

Make a half box of pasta

When there is 1-2 minutes left for the pasta to cook, drain 1/2 the water from the pot approximately

Add the sauce to the pasta, and it will turn into a good consistency with the extra water

Also throw in a ton of vegetables (I did 1/4 package of frozen spinach and 1/2 package of frozen bell peppers)

Cook for another 1-2 minutes and stir, and you will have a magical pot of amazing and healthy pasta with minimal kitchen cleanup required!

To serve, I like garnishing with pine nuts

Additions that work well in this dish include: mushrooms, olive slices, fakin bacon, tomato, broccoli, or a bag of mixed frozen veggies

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