*Bonus recipe for cashew/almond parmesan sprinkles!
1/2 cup of veganaise or coconut cream
1/2 cup of almond milk
1/2 bunch of fresh Basil (or more, to taste)
2 tbsp of minced onion
1 clove of garlic
1/2 cup of olive oil
1-2 tbsp lemon juice
1tbsp balsamic vinegar
1 tsp of sesame oil
1tsp of dried Oregano
salt, pepper, and nutritional yeast to taste
*Cashew Parmesan: grind one cup of cashews, one tablespoon of nutritional yeast in a food processor with a SMALL pinch of onion powder, garlic powder, and cumin together with at least a 1/2 teaspoon of sea salt (or smoked salt for a deeper flavour) until powdered and shakeable! Directions: Blanch the Kale in boiling water for about a minute, until it softens somewhat and brightens in colour. While prepping the water to boil, Grind the hazelnuts and parmesan with a blender or food processor as small as possible. Next, add the kale and all other whole ingredients and process into a paste, and begin adding oil, mayo/cream, and milk. Process until smooth and saucy, and use more milk if necessary. Finish by seasoning to taste, and use on hot cooked pasta as any other sauce! Goes great with roasted vegetables, or use less milk for a tasty dip consistency! It is very flexible and versatile. The whole thing takes less than 15 minutes! This pasta features added roast vegetables, adding dimension and depth to the already bold flavour!