500g packet of pasta of your choice
1 cup raw cashews
1 cup vegetable stock
1 tbsp fresh lemon juice
2 tbsp nutritional yeast (optional)
1 clove garlic, whole
3 tbsp olive oil
1 cup cherry tomatoes sliced in halves
2 cloves garlic, minced
handful of fresh basil, diced
Salt & pepper to taste

In a frying pan, heat oil on medium heat and add tomatoes, garlic. Saute until tomatoes begin to soften.

In a high-powered food processor or blender, add the cashews, ½ cup vegetable stock, lemon juice, whole garlic clove, nutritional yeast and salt & pepper. Blend until smooth (approx. 2-4 minutes).

While continuing to blend, add the remaining vegetable stock a little at a time until you’ve achieved a good consistency. You may need more or less than a cup of vegetable stock.

Cook pasta according to the package instructions.

Add cashew cream mixture and basil to the tomato and garlic mixture and stir to combine. Simmer for a couple of minutes.

Stir in cooked pasta and serve.