$ $ $ $ $
• • • •
30 mins

Vegan and gluten free.
Refreshing spring time meal.
Serves 2

Posted by Raven from Adelaide, South Australia, Australia • Published See Raven's 18 projects »

  • Step 1

    Soak the cashews, completely submerged in water overnight. When ready to cook, drain the cashews.

  • Step 2

    Peel and dice the onion and garlic.
    Sauté the diced onion on medium heat with a tablespoon of water. Make sure the onions don’t brown, and instead they lightly cook until translucent. After 3 minutes, add the garlic. Stir and turn off the heat.

  • Step 3

    Mix the cashews in a food processor or high-speed blender with the water measurement listed in the ingredients, lemon juice, cooked garlic and onion, nutritional yeast, and pinch of nutmeg, salt and pepper. Blend until smooth.

  • Step 4

    Wash and chop the broccoli and snow peas.

  • Step 5

    Boil water for pasta and cook according to the directions on the package.

  • Step 6

    In the pan you used to cook the onion, reheat on medium-low. Add a tablespoon of water, just enough to lightly steam the veggies and then add the veggies. Stir and cook until they’re bright green. Immediately turn off the heat.

  • Step 7

    Plate the pasta, bright green veggies, and top off with cashew sauce and preserved lemon. Add optional chopped green onions, or a squeeze of lemon juice, salt and pepper and/or chili flakes.

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