Cooking Instructions
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Step 1
On a pan over medium heat, add
Olive Oil (2 Tbsp)
.
Step 2
Add
Red Onion (1/2)
,
Salt (to taste)
, and
Ground Black Pepper (to taste)
. Cook, stirring occasionally for 3 minutes.
Step 3
Add
Garlic (2 cloves)
and
Raw Unsalted Cashews (1 1/2 cups)
. Cook, stirring occasionally for 5-7 minutes more.
Step 4
In a high powered blender, blend, onion, garlic, cashews,
Fresh Basil Leaves (1 1/2 cups)
,
Nutritional Yeast (3 Tbsp)
,
Ground Flaxseed (3 Tbsp)
,
Pine Nuts (1/4 cup)
, the juice of 1/2 of a
Lemon (1/2)
,
Better than Bouillon® Vegetable Base (1/2 Tbsp)
, and
Unsweetened Almond Milk (1 cup)
together until smooth and creamy. Adjust salt, peper, and milk as necessary.
Step 5
Pour sauce over the warm
Rigatoni (1 lb)
and sprinkle with
Fresh Oregano (1/4 cup)
.
Step 6
Spread the
Lentils (1 cup)
over the sauce, mix and you're done.
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