- 1 cup Cashews soaked overnight
- 1/2 Avocado
- 1/2 bunch Basil
- 4 tbsp Olive Oil
- 3 tbsp Nutritional Yeast
- Salt & Pepper
- Cook pasta according to directions on the package.
- Meanwhile, blend all ingredients for the pesto in a blender and season with salt and pepper to desired taste.
- When the pasta is al dente, combine with the sauce. Garnish with cherry tomatoes, fresh basil and dairy free parmesan.