Creamy (Vegan) Roasted Red Pepper Alfredo

Ingredients

1⁄4 cups Raw Cashews

1⁄4 cups pine nuts

1⁄2 cups Water (to soak the nuts)

12 ounces pasta of choice (quinoa spaghetti, zoodles, regular pasta)

1 Red Bell Pepper (*roasted)

1⁄2 cups vegetable broth (or sub chicken broth if you prefer)

1 teaspoon WHITE Balsamic Vinegar

1⁄2 tablespoons Minced Garlic

1 cup sunburst golden tomatoes (divided, or sub regular grape tomatoes)

1⁄2 cups Silk Unsweetened Cashewmilk

1⁄2 teaspoons Dried Basil

1⁄2 teaspoons dried oregano

1 teaspoon Coconut Sugar (optional)

1⁄4 teaspoons Sea Salt

1⁄4 teaspoons black pepper

1⁄2 tablespoons Olive Oil

1⁄2 cups Organic Sweet Kernel Corn

1 shallot (peeled and chopped)

Notes

*To roast the pepper: preheat toaster oven (or full size oven will work) to 425 degrees. Slice pepper into 4 - 5 large pieces, removing seeds and stem. Roast for 25 minutes, until pepper is softened and slightly blackened on the back.

Instructions

In a large measuring cup, soak the cashews and pine nuts in water for one hour. Water should cover the top of the nuts.
Meanwhile, cook your pasta according to the package and set aside.
Once nuts are finished soaking, drain the water out.
Combine the nuts and other alfredo ingredients in a high-speed blender: roasted red pepper through black pepper. I use the "soup" setting on my Blendtec and leave the lid ajar so that the steam can escape while blending. Alfredo should be creamy and have zero chunks.
Transfer the alfredo into a sauce pan and heat it over medium-low until it's reached the optimal temperature. Stir in the pasta.
Meanwhile, in a small skillet, saute the shallots and corn in the olive oil for approximately 5 minutes, stirring frequently. They should be browned, but not burned.
Put about a cup of the pasta in a bowl and top with the sauteed shallots and corn.
Optional: top with crushed pine nuts.