Roasted red pepper cashew cream sauce

So, I've been trying to get back into my super healthy groove and after the first week I was craving pizza and carbs and CREAM SAUCE. So, I've heard of those vegan people using cashews to make a cream sauce and I decided to check it out. Honestly, if it weren't for cheese, I think I could go vegan with this recipe alone. FACT: There is no such thing as GOOD vegan cheese. Please, don't even call it cheese. You can't pretend to be something you're not.

Okay anyway, here's what I used:

This recipe is beyond easy to put together, however, you do need to soak the raw cashews in water for at least 6 hours. While the cashews are soaking, you can prep your other ingredients.

I chose to roast my own peppers, which you can simply do by charring the peppers on the stove and then transferring them to a glass bowl and covering them with plastic wrap for 15 minutes. Use a paper towel to remove the skin after they have steamed in the bowl, then seed and chop them. IF all that is too much for you, just buy canned roasted red peppers.

Because garlic is the spice of life, I decided to roast a whole head. To roast garlic, slice off the top, sprinkle with salt and pepper, drizzle with olive oil and wrap with foil. Throw it in the oven at 350 degrees until the cloves are soft enough to squeeze out. I also sautéed a shallot because it brings out the sweetness and because this recipe doesn't cook too much on the stove, I wanted to pre-cook my ingredients.

Once all my prep was done, I put the cashews in the blender with enough of the water to get a creamy consistency - you can adjust the amount of water based on preference.

Hey, look! It actually looks like cream. I added salt, pepper and red pepper flakes to taste and then added the rest of my ingredients (aside from the basil).

I blended this until smooth and adjusted the flavor with salt, pepper and red pepper flakes. Then, I heated it in a saucepan for 5-7 minutes.

I boiled my water for my whole wheat pasta while my sauce was heating.