Measurements

• 1 cup cashews
• 8 oz gluten
• 3 cloves garlic
• 2 tbsp lemon juice
• 1/4 cup nutritional yeast
• 2 tbsp olive oil
• 1/2 tsp pepper
• 1/2 tsp salt
• 1/4 cup vegan parmesan cheese
• 1 cup vegetable broth

Preparation Method

• Soak the cashews in water for at least 4 hours or overnight.
• Drain and rinse them before use.
• Cook the gluten-free fettuccine pasta according to the package instructions.
• Drain and set aside.
• In a blender, combine the soaked cashews, minced garlic, lemon juice, nutritional yeast, olive oil, pepper, salt, and vegetable broth.
• Blend until smooth and creamy.
• In a large pan, heat the cashew cream sauce over medium heat until warmed through.
• Add the cooked fettuccine pasta to the pan and toss to coat the pasta evenly with the sauce.
• Sprinkle vegan parmesan cheese on top and serve immediately.

* Recipe for this meal is curated by GrocerAI's Conversational AI Agent Jiva.