Vegan Tuscan Rigatoni

While you are bringing water to a boil, drain the soaked cashews and add them, the vegetable broth, nutritional yeast and lemon juice to a blender

Blend on high until nice and smooth scraping down the sides as needed

It may take a few minutes

Now add salt and pepper to taste

Just leave in the blender for a few minutes until you need it

Once the date is boiling, cook your pasta until it is al dente

Drain when finished

In the mean time, heat the olive oil in a large skillet, on medium high

Add the garlic and sauté for a minute

Then add the spinach and sun dried tomatoes

Season with a pinch of salt and pepper

Cook for a few minutes until the spinach has wilted and the sun dried tomatoes are soft

Add the wine and simmer for about 5 minutes

Reduce heat as needed

Now stir in the cashew cream sauce until completely combined

Taste and adjust seasoning adding more salt and pepper as needed

Turn the heat off and add the rigatoni to the skillet

Todd the pasta in the sauce and coat completely

Serve immediately! it’s topped with fresh basil and cracked black pepper!