1 1/2 cups Cashews, soaked overnight or Cashew Butter
1 onion, sauteed
5 garlic cloves , sautéed
1 lemon, juiced
to taste: sea salt, black pepper, rosemary, thyme, nutritional yeast
to garnish: parsley, red pepper flakes
****add veggie or mushroom stock to desired thickness of sauce while blending**
to mix in: sauteed: asparagus, green garlic, morels or any mushroom
noodles of choice (we used fettuccine)
1. Soak Cashews overnight. Rinse and drain.
2. In a food processor, blend Cashews with spices, lemon juice, and sauteed onions and garlic. Season to taste. Add veggie or mushroom stock to achieve desired thickness of sauce.
3. Cook pasta and drain.
4. Toss noodles with sauce, spring veggies, and garnish with red pepper flakes and parsley! SPREAD THE LOVE!