Okay. Ready? This is it. The best vegan recipe ever. Ever.

It’s easy, simple, fast, no-fail and delicious. Luckily for me it was also one of the first vegan recipes I ever tried and still my favourite.

Make this dish and thank me later for spreading the joy.

The recipe comes from Deborah Gleason, Esther the Wonder Pig’s first chef.

Ingredients

12 to 16 oz pasta – I use spaghettini because it cooks in six minutes. If you use less pasta, you have a saucier dish, which suits me just fine.

2-3 cloves garlic

½ cup raw cashew pieces

3-4 Tbsp nutritional yeast

1 ½ to 2 tsp sea salt (I use 2 teaspoons because I don’t salt my pasta water)

A few grinds pepper

387ml can coconut milk

Directions

This recipe takes as long to make as it takes to cook your pasta. Seriously. That’s what? 10 minutes max., right?

Cook your pasta according to the package directions. Drain and put in a large serving bowl.

While the pasta is cooking, put all your other ingredients in a blender. Blend until you have a creamy sauce. Pour over the hot pasta, toss to combine and serve. That’s it.

Taste and swoon.

I love this dish served with broccoli and green peas on the side or stirred right in.