• 1 cup Justin's Classic Cashew Butter
  • 1/4 cup nutritional yeast
  • 3 cloves garlic, minced
  • 1/2 teaspoon sea salt
  • 2 tablsepoons vegan parmesan cheese
  • 1 cup unsweetened almond milk
  • 10 ounces fettuccine, cooked according to package directions
  • cherry tomatoes
  • frozen peas, thawed
  • fresh basil
  • fresh ground black pepper

Cooking Instructions

  1. Combine first six ingredients in a food processor, and blend until smooth.
  2. Pour sauce in a medium saucepan and cook over  medium heat for 5 minutes, stirring frequently. Add more almond milk to thin if necessary.
  3. Stir in cooked pasta and top with fresh basil, tomatoes, peas and black pepper. Enjoy!