How to enjoy creamy pasta dishes without eating dairy?  THIS DISH RIGHT HERE.

After I made the vegan lasagna, I decided to play around with the cashew cream and see what else could come from it.  Since I loved the pesto gnocchi dish, I wanted to use gnocchi again and was so delighted when this came together.

I am going to get straight to the details of this recipe because I don’t know if you are like me, but I don’t care to read about what went on this week in other blogs I read (sorry not sorry), I came for the recipe folks and I am sure you did too.  

Details of this dish

1. Start with the gnocchi.  You can use gluten-free, regular, frozen, or whatever else is out there in the market.  The gnocchi and cream sauce pairs well with the veggies.
2. Save time and make the cashew cream ahead of time.  Once made, the cashew cream makes about 2 cups so there will be leftovers. As I mentioned above, it could go into a lasagna or you could top it on salads or vegan burrito bowls. It is delicious and you will be happy you have it on hand.  Click here for the recipe.
3. Veggies.  Use whatever you have on hand and it will make for a nice dish.  The veggies are here for some added nutrition but it won’t change the flavor of the dish if you use something different.
4. Using the pasta water.  You can add in more or less than a ¼ cup if preferred.  Using less will create a thicker sauce while using more water will thin the sauce out.  Up to you and your taste preference but I found a ¼ cup to work out well.
5. This dish cooks up really fast. By having the cashew cream made ahead of time you can have this meal on the table in 15 minutes!  
6. The recipe makes enough for 2-3 people. If you want to serve more, add on a side salad and maybe some garlic bread to help extend the dish. Enjoy!
   

Are you ready to try it?  Here is the recipe!

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