Vegan Parmesan Cheese

1. Blend all ingredients together in your food processor/blender until you achieve a parmesan-cheese like texture. The cashews should be very fine.

Roasted Asparagus

1. Preheat your oven to 400 degrees F.
2. Trim the tough ends off your asparagus and wash them. Add them to a parchment lined baking sheet in a single line and drizzle with olive oil and sprinkle with salt and pepper. Roast for 15-20 minutes (you don’t want them mushy, so try for 15 minutes but if they are still hard, go for 20).
3. While the asparagus is roasting, start boiling a pot of water for your pasta. Add the pasta, stirring frequently.
4. Remove the asparagus from oven and let them cool slightly while you prepare the rest.

Creamy Lemon Sauce

1. In a medium-large skillet, melt butter over medium heat.
2. Whisk in the flour to make a roux.
3. Add the zest and juice from 1 lemon (making sure to wash the outside of the lemon!).
4. Whisk in the coconut milk and raise the heat just until it starts to bubble, then reduce heat to low.
5. Whisk in the almond milk, salt and pepper.

Pasta

1. Add your peas to a glass, microwaveable container and cover them with water. Microwave for 2 minutes.
2. Drain and rinse your pasta.
3. Add the pasta to the skillet with the creamy lemon sauce and toss to coat the pasta well.
4. Drain the peas, and add to the skillet.
5. Cut your asparagus into bite-sized pieces and add to the skillet.
6. Add the 1/3 cup of vegan parmesan to the skillet and toss.
7. Transfer the pasta mixture to a large bowl and let it cool for about 5ish minutes.
8. Add the pistachios and lettuce, toss.
9. Garnish with fresh mint (don’t skip, adds a really nice flavor!) and garnish with more vegan parmesan cheese if desired.