Make your cashew cream. Sub for Ricotta cheese if you prefer

Quick Way: Place cashew halves/pieces in a heat safe bowl. Cover with Boiling water. Let soak for 5 minutes or until the cashews are soft and plump. Drain the water, and pour cashews into a food processor or blender. Add the juice of one half a lemon and blend until smooth.

Long Way: Let your cashews soak in the refrigerator overnight with room temperature water. Cashews should be soft and plump. Drain the water, and pour cashews into a food processor or blender. Add the juice of one half a lemon and blend until smooth.

Start your pasta on the stove. Boil Water and add pasta. Cook for about 8 minutes or follow package directions.

In a blender, add your baby spinach, basil with the stems, cashew cream, and 2 cloves of roasted garlic. Add salt, pepper, and a bit of lemon juice

Blend together on high speed until smooth and creamy!

Taste and adjust as needed. For a milder flavor, use less basil or add more fresh spinach

Drain your pasta water, reserve a little for the sauce (~1/2 cup of the water)

Mix your sauce and your pasta over low heat together using tongs.

Finish with nutritional yeast or parmesan cheese

Serve and enjoy!