This vegan cashew is so delicious and fast to prepare that it will be ready at the same time your pasta is done.
- 4 tablespoons lemon juice
- 1/4 cup soy sauce or tamari
- 2 tablespoons maple syrup
- 1 garlic clove
- 1 piece ginger 1in 2.5cm
- 1/2 cup cashews
- 1 8.5 oz or 254 grams package of noodles
- 1 cup shredded carrots
- 4 baby bok choy or 2 cups sliced or shaved green or purple cabbage
- sesame seeds to garnish
Boil pasta as directed on package.
Meanwhile, the pasta is in the boiling water, put the lemon juice in the blender jar with the soy sauce, maple syrup, garlic, ginger, and nuts. Blend until everything is delicious and creamy. If your blender is not running properly, add one or two tablespoons of luke water.
Test and adjust the seasoning, add a pinch of salt if needed.
Prepare the vegetables. Grate the carrots and slice the bok choy. Drain the pasta, put it in a bowl and pour the sauce, mix well being careful not to break the noodles. Add the fresh vegetables and finish with the sesame seeds.