Simply sensational, this recipe provides a nutritious and healthy dairy free alternative to traditional carbonara sauce. Of course you can serve it with your favourite pasta, but it also tastes amazing drizzled over an assortment of sautéed vegetables such as green and red cabbage, broccoli, zucchini, carrot, capsicum. Or simply stir it through zucchini noodles. Light, healthy and tasty this recipe is perfect at this stage of your pregnancy.

| Serves 4 |

Ingredients

200g cashews, soaked for 10 minutes in hot water

4 tbsp nutritional yeast

2 tbsp olive oil

2 tbsp water

1 tsp dried basil or mixed herbs*

1 garlic clove, crushed (optional)

210ml unsweetened almond milk

salt and pepper to taste

*or blend in a couple of big handfuls of fresh herbs (such as flat leaf parsley or basil) or leafy greens (such as kale, chard, baby spinach)

Method

Soak the cashews in hot water for 10 minutes. Drain and rinse the cashews before adding them, along with all the other ingredients, to a high speed food processor or blender. Mix until the sauce is smooth. Enjoy.