I want to thank the wonderful Tanya Leung for requesting this recipe.

This vegan Alfredo sauce is one that I make often and pair with any kind of pasta I have on hand. It's especially handy when I've had a long, moody day like today and need the dinner making affair to be considerably less arduous. 

photo posted first on my Instagram Story

When Tanya asked for the recipe, I had to post it right away because it could save my transitioning and vegan-curious friends a lot of time!

Warning: I don't measure when I cook, so I'll be playing fast and loose with the ingredient portion descriptions.

Prep time: 5 minutes | Cook time: 5 minutes

What you'll need:

• A handful of raw cashews
• A sprig of fresh basil
• 2-4 pimento seeds
• 1 tsp Pink Himalayan sea salt
• Black Pepper to taste
• 2 tsp sunflower oil
• chopped red onions, red peppers, and fresh thyme
• (optional) chopped cabbage
• water*
• raw sesame seeds for the topping
• 3-minute chow mein** (or any other pasta, I've done this will shells, penne, all the pasta!)

Tip: make this a mac and cheeze by adding squash, a dash of cayanne pepper, and half a teaspoon of pure maple syrup!

How I made it:

• In a Nutribullet Rx, I put the cashews, basil, pimento, salt, pepper and 1 tsp of oil with *enough water to cover all the ingredients in the cup.
• Place the chow mein noodles in boiling water for 3-5 minutes, **I keep the total time to make dinner down to 10 minutes with this specific 3-minute chow mein. It may take 2-5 minutes longer with other types of pastas. Drain.
• Place your red onions, peppers and thyme in 1tsp of oil until the onions fade to a light, almost white, colour. If you're having the cabbage, add to the pot and mix until the cabbage's opacity is reduced.
• Pour your sauce in the pot, mix thoroughly for a minute.
• Remove your pot from the heat, add your pasta and stir.
• Sprinkle sesame seeds to your liking.

Enjoy!

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