Ingredients
- 1 1/4 cup cashews
- 1 cup non-dairy milk (almond, oat, coconut, etc.)
- 6 cloves of garlic
- 1/2 red onion
- 2 bunches of spinach (about a cup)
- 1/2 cup cherry tomatoes
- 1/3 cup nutritional yeast
- 1.5 tbsp lemon juice
- 1 tsp creole seasoning (slap ya mama)
- 1 tsp Italian seasoning
- 1 tsp black pepper
- 1 tsp lemon pepper
- 1 tsp red pepper flakes
- sprinkle of Himalayan or sea salt
- 10 oz pasta of your choice
- chives (for garnish)
+ seasoned shrimp (Season with your fave, I used slap ya mama, garlic lovers, lemon pepper, italian seasoning)
Instructions
- Boil about 3 cups of water. Once boiling pour over cashews & let soak for about 20 minutes. You can also put pasta on to boil now (follow instructions on packaging).
- While cashews soaking sautee shrimp in grape seed oil about 3 minutes on each side & set aside
- In same pan sautée red onion on medium high heat after about 5 minutes add in tomatoes & spinach. May need to add a little more grapeseed oil in
- By this time cashews should be done soaking. Drain water & add all remaining ingredients except chives to blender & blend. Taste sauce & add more seasoning if needed
- Turn pan veggies are in back on. Add pasta & pour alfredo sauce over pasta & veggies
- Add red pepper flakes
- Mix & cover evenly, if you find pasta is too thick add water and/or more non-dairy milk to loosen sauce (add more seasoning to balance if needed)
- Plate pasta, top with shrimp & chives & Enjoy!
P.S.! This recipe is 100% VEGAN MINUS THE SHRIMP also when reheating do so in pan & add water or non-dairy milk to loosen up sauce. Microwaving will dry it out.