• 2 cups Raw Cashews, soaked overnight
• 2 cups Unsweetened Almond Malk
• 1 Lemon, zest and juice
• 2 tsp Sea Salt
• ⅓ cup Sun-dried Tomatoes, julienned
• 2 tsp Cooking Oil
• 1 small Zucchini, diced
• 1 small Yellow Onion, diced
• 2 Garlic Cloves, minced
• 1 handful Parsley, chopped
• 1 handful Basil, chopped
• 1 lb. Gluten-Free Linguine

1. 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.
2. 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.
3. In the meantime, use a large pot to prepare linguine according to package instructions.
4. Afterwards, drain the pasta, then return the “Alfredo sauce” and sautéed vegetables to the pan.
5. Add the drained linguine, chopped parsley and basil
6. Stir to combine.

• 8 oz Pasta (bowtie, penne, or anything cute)
• 2 tbsp Miyoko’s European Style Plant Milk Butter
• 3 cloves Garlic, minced
• Optional spring add-ins: Peas, Asparagus tips, Broccolini, or Spinach, cut into 1” pieces
• Zest + Juice of 1 Lemon
• ½ cup Original Oat MALK
• Salt & pepper to taste
• 2 tbsp Nutritional Yeast
• Fresh herbs (basil, dill, or parsley) for garnish

1. Use a medium pot to cook pasta according to package instructions. Strain, then set aside.
2. In the meantime, bring a large pan to medium heat, then add Miyoko’s European Style Plant Milk Butter.
3. Stir in the minced garlic and cook for 3 minutes, or until golden and fragrant.
4. (Optional) Add your veggies and stir, then cook for another 3-5 minutes, or until bright green and cooked through.
5. Next, pour in Original Oat MALK, add nutritional yeast, zest and juice of of 1 lemon, return the cooked pasta into the mixture, then stir to combine. Season with salt and pepper to preference.
6. Cook for another 2-3 minutes to marry the flavors together.
7. Lastly, remove from heat, garnish with fresh herbs, and enjoy!

• ¼ cup Unsweetened Almond MALK
• 1 cup Chickpea Pasta
• 8 oz Cocojune Red Pepper Labneh
• 3 tbsp Hemp Seeds
• ½ cup cooked Chickpeas
• Pinch Salt and Pepper
• Vegan Feta for topping

1. Boil pasta and set aside.
2. In a blender, combine labneh, hemp seeds, Almond MALK, chickpeas, salt, and pepper. Blend until smooth and creamy.
3. Pour sauce over pasta and top with vegan feta. Serve, and enjoy!

• 2 tsp Cooking Oil
• 1 small Vidalia Onion, diced
• 1 Celery Stalk, diced
• ½ cup Sun-Dried Tomatoes
• 2 Cloves Garlic
• ¼ cup Basil
• 2 tsp Rosemary Leaves, chopped
• ¾ cup Unsweetened Cashew MALK
• 28 oz can San Marzano Peeled Tomatoes
• 3 Dates, pitted
• 1 tbsp Lemon Juice
• 1 tsp Sea Salt

1. Bring a large pot to medium-high heat, then add 2 tsp cooking oil. Add the diced onion, celery, and sun-dried tomatoes.
2. Cook for about 2-5 minutes or until the vegetables begin to soften. After, stir in the minced garlic, basil, and rosemary.
3. Continue cooking for another 1-2 minutes or until fragrant.
4. Remove from heat, then transfer to a high-speed blender.
5. Add Unsweetened Cashew MALK, San Marzano tomatoes, pitted dates, lemon juice, and salt. Process on high until silky smooth.

Curry Sauce

• 1 can (13.5 oz) Coconut MALK
• 2 tbsp Green Curry Paste
• 1 tbsp fresh Ginger, grated
• 2 cloves Garlic, minced
• 1 tbsp Soy Sauce (or Tamari for gluten-free)
• 1 tsp Coconut Sugar (or Maple Syrup)
• 1 tbsp Lime Juice
• 1 cup Vegetable Broth
• 1 tsp Avocado or Coconut Oil

Vegetables & Protein

• ½ cup Snap Peas, halved
• ½ cup Baby Corn, sliced in half lengthwise
• ½ cup Red Bell Pepper, thinly sliced
• ½ cup Yellow Bell Pepper, thinly sliced
• ½ cup Onion, thinly sliced
• 1 small Zucchini, sliced
• ½ cup Thai Basil Leaves (plus extra for garnish)
• ¼ cup fresh Cilantro, chopped
• 1 block Tofu or Chicken, cubed (optional)

For Serving

• Jasmine Rice or Rice Noodles
• Lime wedges
• Chili Flakes (optional for spice)

1. Heat oil in a large pan over medium heat. Add garlic and ginger, sauté for 1 minute until fragrant. Stir in green curry paste and cook for another minute.
2. Pour in Coconut MALK and vegetable broth, stirring to combine. Add soy sauce, coconut sugar, and lime juice. Bring to a gentle simmer for 5 minutes.
3. Add baby corn, snap peas, bell peppers, zucchini, and onion. If using tofu or chicken, add now. Simmer for 10–15 minutes, until veggies are tender but still vibrant.
4. Stir in Thai basil and cilantro. Taste and adjust seasoning (add more soy sauce, lime, or sugar if needed).
5. Ladle over jasmine rice or rice noodles. Garnish with extra basil, cilantro, and lime wedges. Enjoy!

Pasta & Shrimp

• 8 oz Rotini pasta (or pasta of choice, whole wheat or gluten-free if preferred)
• ½ lb Shrimp, peeled and deveined
• 1 tbsp Olive oil or avocado oil
• 1 tsp Cajun seasoning
• ½ tsp Paprika
• ½ tsp Garlic powder
• ½ tsp Salt
• ½ tsp Black pepper
• 1 tbsp Lime juice

Creamy Coconut Sauce

• 1 cup Coconut MALK
• 1 tbsp Olive oil
• ½ Red onion, thinly sliced
• ½ cup Red bell pepper, thinly sliced
• ½ cup Yellow bell pepper, thinly sliced
• 2 Cloves garlic, minced
• ½ tsp Red pepper flakes (optional, for spice)
• ½ tsp Salt (adjust to taste)
• ½ tsp Black pepper
• 1 tbsp Nutritional yeast (or grated dairy-free cheese)
• 1 tbsp Arrowroot powder (or cornstarch) mixed with 2 tbsp water (for thickening)
• 1 cup Fresh spinach (or kale)

Garnish

• 2 tbsp Green onions, sliced
• 1 tbsp Fresh cilantro or parsley, chopped
• Lime wedges (optional)

1. Bring a large pot of salted water to a boil and cook pasta according to package instructions. Drain and set aside.
2. In a bowl, toss shrimp with Cajun seasoning, paprika, garlic powder, salt, black pepper, and lime juice. Heat 1 tbsp olive oil in a pan over medium heat. Add shrimp and cook for 2-3 minutes per side, until opaque and slightly crispy. Remove from pan and set aside.
3. In the same pan, add another 1 tbsp olive oil. Sauté onions, bell peppers, and garlic for about 3-4 minutes until softened. Pour in Coconut MALK and stir. Add red pepper flakes, salt, black pepper, and nutritional yeast. Stir in the arrowroot (or cornstarch) mixture to thicken the sauce. Simmer for 5 minutes, then add the spinach and stir until wilted.
4. Return the cooked pasta and shrimp to the pan. Toss everything together, ensuring the pasta is well coated in the sauce. Cook for another 2 minutes, letting the flavors meld.
5. Top with sliced green onions and fresh cilantro/parsley. Serve with lime wedges for an extra burst of flavor. Enjoy!