(For all ingredients, please use organic versions if available) Linguine pasta Vegan Cashew Alfredo Sauce 4–5 cups broccoli 3 cups ground raw cashews 250 grams vegan cream cheese (Tofutti brand) 2 tablespoons Italian spices 2–3 vegan sausages 2 cloves garlic 2 tablespoons lemon juice Salt to taste Ground black pepper to taste 2–3 tablespoons olive oil or other vegetable oil Water
Directions
Boil the linguini.
Meanwhile, prepare the sauce.
Cut the vegan sausages into small pieces.
Add the vegetable oil, heat it, and then fry the vegan sausages a little bit.
Add in the broccoli. Let it simmer for a couple of minutes. It has to be crunchy.
Put the broccoli into a bowl.
Add a little bit of water in the pan.
Add in the ground cashews. Mix everything well. The cashew should not be roasted.
When it start to thicken when boiled, add some more water, and mix again so there are no lumps.
Add in the garlic and the vegan cream cheese. Mix everything well. Let it boil.
Add in the lemon juice, some salt and black pepper to taste.
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