This recipe for creamy cashew spaghetti with roasted brussel sprouts takes very little time at all and is both healthy and easy to prepare.
Ingredients:
cup cashews
tbsp. capers
1.25 cup non-dairy milk
1 tbsp. nutritional yeast
some flat leaf parsley leaves
1/2 avocado
some pink salt & pepper as desires
1/2 cup grated vegan parmesan
Method:
Soak the cashews in warm water for 30 minutes to an hour Blitz the cashews (discarding the water) together with the rest of the ingredients until smooth Stir into your pasta and warm through Serve immedidately
