Vegan Cashew Alfredo

Instructions

1. Step 1

   Place cashew in the mixing bowl, cover with water, and soak for 4 hours; then drain thoroughly in the colander and return the drained cashew to the mixing bowl.

   Timer: 240 min (fixed)

   Ingredients used: 150.0 gr Cashew

   Cookware: colander — drain, mixing bowl — soak

2. Step 2

   Bring enough water to cook the pasta to a rolling boil in the stockpot without adding salt.

   Timer: 10 min (fixed)

   Cookware: Stockpot — high heat

3. Step 3

   Add pasta and 2.0 gr of salt to the boiling water, then cook until al dente, with a slight firmness at the center.

   Timer: 10 min (scalable)

   Ingredients used: 340.0 gr Pasta, 2.0 gr Salt

   Cookware: Stockpot — boil

4. Step 4

   Transfer the drained cashew from the mixing bowl to the blender; add water, garlic, nutritional yeast, lemon, the remaining 3.0 gr of salt, and black pepper, then blend until completely smooth and creamy.

   Parallel with step: 3

   Ingredients used: 1.5 gr Black Pepper, 3.0 clove Garlic, 30.0 ml Lemon, 30.0 gr Nutritional Yeast, 3.0 gr Salt, 240.0 ml Water

   Cookware: blender — blend, mixing bowl — transfer

5. Step 5

   Drain the al dente pasta in the colander, then transfer it to the mixing bowl.

   Cookware: colander — drain, mixing bowl — hold, Stockpot — transfer

6. Step 6

   Pour the blended cashew sauce over the pasta in the mixing bowl and toss until every strand is evenly coated and glossy.

   Cookware: mixing bowl — toss