1 cup cashews, soaked in warm water for 15 minutes
⅓ cup onions, diced
3 garlic cloves, minced
2 tbsp lemon juice
¼ cup vegan cheese
1 ¼ cup almond milk
2 tbsp nutritional yeast
1 tsp salt
2 tbsp fresh parsley, finely chopped
1 ½ cups broccoli, bite-sized
Directions:
Cook pasta according to package instructions and set aside.
Meanwhile, sauté onion and garlic in olive oil under medium heat until translucent (2-3 mins).
Drain cashews and add to a high speed blender, then add sautéed onion/garlic, lemon juice, vegan cheese, nutritional yeast, almond milk, and salt. Blend until smooth and creamy.
Sauté chik’n strips and broccoli, optional to add a pinch of paprika. Remove once browned (2-3 mins).
Add cooked pasta to a large skillet, then pour cheese sauce over and mix until combined. Top with chick’n and broccoli, then add fresh parsley. Optional to top with extra vegan cheese.
