Vegan Kale Pasta with a Creamy Cheesy vegan Cashew Sauce

Who said Vegans can't also enjoy creamy or cheesy foods? Of course they can, and if done well, they taste delicious. I have gone on a vegan craze lately, the hubs is not complaining lol .. He is eating very well and is a happy man.

 This recipe is quite quick as I did not make my own pasta, but by all means if you want to make your own pasta, go ahead. Just remember substitute the eggs in the pasta with either soda water or mineral water if making your own.

 The other thing in this recipe is "Savoury yeast" you can find this at most health food places. It's 'savoury yeast' in Australia, elsewhere I think it's called nutritional yeast. This gives a cheesy flavour to your cream sauce. I also use it in many other recipes, like vegan cannelloni and such.

Ingredients

• 1/2 cup unsalted cashews
• 2 cups of vegetable stock
• 1/4 cup lemon juice
• 2 tbs of cornflour
• 2 tbs savoury yeast
• 1 tbs olive oil
• 2 tbs chopped fresh basil
• 1 pk pasta of your choice
• 2 stalks of chopped spring onion
• 2 garlic cloves chopped finely
• 2 carrots thinly sliced
• 1 bunch of kale chopped - stems removed.
• salt/pepper

Method

1. Soak cashews in cold water for at least an hour to soften them up
2. In a blender, combine stock, lemon juice, basil, cornflour and olive oil. Blitz 30 seconds.
3. Drain cashews and add to the blender with your sauce, add savoury yeast. Blitz until creamy and set aside.
4. Cook pasta according to directions
5. In a large fry pan saute spring onions and garlic for around 3 minutes. Add carrot and saute for another couple of minutes. 
6. Add your sauce, if it's too thick add a cup of water. Add the kale and thoroughly mix the kale through the sauce, season.
7. Add your pasta and stir through.
8. Serve with some chopped basil.