Vegan Shrimp Linguine Alfredo

This Shrimp Linguine Alfredo is one of the most delicious and easy pasta recipes. Creamy homemade Alfredo Sauce made with garlic and cashews is combined with tender vegan shrimp, elevating a simple dish into a decadent meal perfect for serving on weeknights or a special occasions.

Cashew Cheese Sauce:

1/2 cup raw cashews soaked in 1/2 cup hot water for 1/2 hour

1 tsp salt

1/2 tsp black pepper

1/2 lemon juiced

2 tbsp olive oil

2 tbsp nutritional yeast

3 garlic cloves

Place all of the above ingredients in a high speed blender and blend on medium for 2 minutes. Set aside.

7 oz package frozen vegan shrimp

6 cloves garlic pressed (or finely chopped)

8 oz linguine pasta

4 oz vegan butter stick

1/2 yellow onion chopped

1/2 tsp black pepper

*Chopped Cilantro or Green Onion to garnish ( optional)

Cook the linguine according to the directions on the package. Reserve the pasta water.

In a large skillet on medium heat, add the stick of butter. Allow the butter to melt half way then add the garlic. Allow the garlic to cook for about 30 seconds then add the onions. Cook for 1 minute. Add the frozen shrimp and cook for 3-5 minutes. Add the cooked pasta to the skillet with the cooked shrimp. Stir to combine all the ingredients. Pour in the cashew cheese sauce. Stir to combine, the sauce will start to thicken. Add 1 cup of the reserved pasta water. Stir to incorporate. Add more water if needed. Remove from heat. Sprinkle the black pepper. Add chopped green onions to garnish.

Enjoy!

*I used:

* Linguine made from chickpeas, Banza brand

* Vegan Shrimp, Verisoy brand I purchased at the international farmers market.