VEGAN CREAMY ‘ALFREDO’

METHOD

  1. Add cashews, broth, lemon juice, garlic, nutritional yeast, sea salt and pepper to food processor and process until smooth and creamy.
  2. In a frying pan over medium heat, sauté zucchini and mushrooms until softened.
  3. Stir through cooked brown rice pasta and creamy vegan sauce.
  4. Add parsley & stir through to combine.
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