Vegan Cashew Cream Fajita Pasta

Enjoy a creamy, flavorful pasta dish with a vegan twist using cashew cream and fajita-style vegetables.

Ingredients

• 1 cup raw cashews, soaked
• 1 cup water
• 2 tablespoons lemon juice
• 2 tablespoons nutritional yeast
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon smoked paprika
• 1/2 teaspoon salt
• 1 tablespoon olive oil
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 green bell pepper, sliced
• 1 red onion, sliced
• 12 oz pasta of choice

Instructions

1. Soak cashews in water for at least 2 hours. Drain and rinse before use.
2. Blend soaked cashews with 1 cup water, lemon juice, nutritional yeast, garlic powder, onion powder, smoked paprika, and salt until smooth and creamy. Set aside.
3. Cook pasta according to package instructions. Drain and set aside.
4. Heat olive oil in a large skillet over medium heat. Sauté red, yellow, and green bell peppers, and red onion until soft, about 5-7 minutes.
5. Add the cooked pasta to the skillet with the sautéed vegetables. Mix well.
6. Pour the cashew cream over the pasta and vegetables. Stir to combine and heat through, about 2 minutes.
7. Serve warm and enjoy your vegan cashew cream fajita pasta.

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