This creamy dairy free sauce is so quick and easy to make in a blender. Full of flavour, this recipe makes for a healthy and decadent weeknight dinner.

Ingredients:

8-10 ounces gluten-free pasta (linguini, spaghetti, or fusilli)
2 tbsp of olive oil
4 large garlic cloves, minced
200g (2 cups) of mushrooms, sliced
1 large onion, diced (any colour)
1 cup grape tomatoes, sliced (optional)
1 ¼ cups raw cashews (soaked)
4 tbsp nutritional Yeast
Juice of 1 lemon
2 cups unsweetened almond milk
Cracked black pepper to taste
Kosher salt to taste 

Method:

1. Add cashews to boiling water and soak for 20 mins. Drain and add to a high-speed blender. Also add in almond milk, lemon juice, nutritional yeast, salt and pepper (to taste) and blend until creamy and smooth. Set aside.
2. Add pasta to a large pot of well-salted boiling water and cook according to package directions. Drain and set aside covering to avoid the pasta drying out.
3. Meanwhile, heat a large pot over medium heat with olive oil. Add garlic, onion and mushrooms stirring well until tender and aromatic.
4. Add the tomatoes and stir through.
5. Turn down to a low heat add the sauce from the blender and pasta into the pot mixing thoroughly all together.
6. Serve and sprinkle with any micro herbs like parsley and watercress, cracked pepper and chilli flakes.
6. Enjoy!

Serves 3