Aug. Sticker Club!

All my hard work for this month! I have a lot of stickers up for my sticker club on my patreon. I am so happy with my first ever sticker club and I hope you all love it too. Find out more on my patreon page!

Thank you for all the love and on going support

Vegan Pasta in a Pink Sauce

This has to be by favorite way to make pasta sauce and I think you will agree!
Serves 4
Cooking time: 20 min

Ingredients:

1 pound spaghetti
Half a jar of Tomato Sauce
1-3 cloves minced garlic
1 tsp sea salt
2 tsp suger
1/2 raw cashews (socked over night)
1/2 cup water
1/2 cup chopped fresh bsil plus extra for garnish cut up

Steps:

Cook your pasta according to the package. Drain and return to pot.
Add 1-2 tbsp water to a pan over medium heat. Add garlic cook for 1 min. Stir in tomato sauce, salt and sugar. Let cook over med-low for 10 min.
In the meantime, add the cashews and water into a blender. Process until very smooth. Stir in the cashew cream into the tomato sauce then turn off the heat.  Garnish with basil and enjoy!

Vegan Ricotta

I am soo happy with how this recipe turned out. I hope you enjoy it as much as I do!

Ingredients  
1 clove garlic
1 (14 oz) package of extra firm tofu, drained
2 tablespoons lemon juice
1 teaspoon salt
1 teaspoon black pepper
3 cups fresh basil

Steps
In a food processor, combine all ingredients. Pulse until everything is combined, but mixture still has some texture. Season to taste. Now time to enjoy on anything that needs some ricotta added like yummy pasta! Enjoy!

Ricotta can be made the day before and stored in the fridge.