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Cashew Alfredo Pasta with Broccoli


  • 8 ounces dry pasta, I used shells

  • 2 cups broccoli florets

Cashew Alfredo Sauce

  • 1 1/2 cups raw unsalted cashews, soaked overnight or boiled for 30 minutes 

  • 1 cup + 3 tablespoons plain, un-sweetened almond milk 

  • 2 tablespoons nutritional yeast 

  • 2 tablespoons chopped basil 

  • 1 tablespoon chopped Italian parsley 

  • 3 teaspoons Herbs De Provence 

  • overflowing 1/4 teaspoon garlic powder 

  • 3/4 teaspoon salt 

  • 1/4 teaspoon black pepper


  • Cook the pasta according to package directions. When pasta is 3 minutes from being done, add the broccoli florets. Drain pasta and broccoli and add Alfredo sauce. Stir until combined and serve hot. 

  • To make the Cashew Alfredo Sauce, add all ingredients into a blender and blend for 1-2 minutes, until smooth and creamy. 

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