Easy & Delicious Vegan Creamy Lemon Garlic Dairy-Free Pasta Sauce
This dairy-free pasta sauce is a game-changer and comes together in less than 15 minutes.
Equipment
- 1 Vitamix
- 1 Air Fryer
Ingredients
- 1 Red Bell Pepper
- 5 Cloves Garlic
- ½ Cup Soaked Cashews
- ½ Cup Water Add more if the sauce is too thick
- 2 tablespoon Tomato Paste
- 1 Tsp Garlic Powder
- 2 tablespoon Nutritional Yeast
- ½ Lemon
- 5 Leaves Fresh Basil
- 1 teaspoon Salt (add more to your liking)
Instructions
- Boil water and cook pasta.
- Roast the garlic and bell pepper. I throw them into an air fryer at 400 degrees farenheight for 8 minutes. Otherwise, you can broil the garlic and pepper in the oven for 10 minutes. Keep an eye on it - don't let them burn!
- While the garlic and peppers are roasting, begin sauteeing the tomato sauce. To a medium sauce pan scoop the tomato paste and ¼ cup of water into the center of the pan. Once it starts to bubble, add the garlic, nutritional yeast, salt, and pepper. Let it bubble and absorb the flavors for ~5 minutes minimum.
- Into a high speed blender, add the roasted bell pepper & garlic, tomatoe sauce, and remaining ingredients. Blend!
- Pour the sauce over cooked pasta in a saucepan. Turn the heat on medium.
- Allow the sauce to bubble slightly then squeeze the lemon into the pan.
- Serve and enjoy!!