Linguini & Tomatoes with Matcha Cheezy Cashew Cream Sauce

◆◇◆◇◆ Vegan Recipe ◆◇◆◇◆

2 Tbsp SÁ Organic Daily Matcha or Ceremonial Matcha
6 garlic cloves, minced
2 pints cherry tomatoes, halved
12 basil leaves, chiffonade
2 cups raw unsalted cashews (soaked 2 hours)
1/3 cup nutritional yeast
1 bunch green onions, finely chopped, including most of the green tops
1/4 cup extra virgin live oil
1 Tbsp freshly squeezed lemon juice
2 Tbsp water
 1-16 oz. package of linguini
sea salt and freshly ground black pepper
  1. Heat 6 quarts water to boiling.  Add pasta and 1 tsp. salt.  Boil pasta for 9-12 minutes until al dente.  During this time, prepare sauce.
  2. Drain cashews and add to blender with 2 tablespoons water. Process until smooth.  Add more water 1 tablespoon at a time if needed.
  3. Heat olive oil in large skillet on medium heat.  Add tomato halves, green onions, and garlic.  Sauté for about 2 minutes until tomatoes are slightly soft.
  4. Add Matcha, nutritional yeast, and lemon juice to cashew puree. Mix well.  Add salt and pepper to taste. More water may be added if the consistency seems too thick.
  5. Drain and add pasta to mixture in skillet and stir well to mix all ingredients. Add about half the basil and stir in. Sprinkle remaining basil on top before serving.