For the “Alfredo sauce”, use a high speed blender add soaked cashews, Unsweetened Almond Malk, zest and juice of one lemon, and salt. Process on high until smooth. Set aside.
Bring a large pan to medium-high heat, then add 2 tsp cooking oil. Add the diced zucchini, yellow onion, and sun-dried tomatoes. Cook for about 2-5 minutes or until the vegetables begin to soften. After, stir in the minced garlic. Cook for another
1-2 minutes or until fragrant. Remove from heat, and set aside.
In the meantime, use a large pot to prepare linguine according to package instructions.
Afterwards, drain the pasta, then return the “Alfredo sauce” and sautéed vegetables to the pan.
Add the drained linguine, chopped parsley and basil
Gums, oils, fillers—and everything else on their labels—don’t belong in milk, or your body. We leave them out on purpose because it tastes and feels better without them.
