This is a very simple sauce. You can adjust the amounts of the three ingredients to desired amount of sauce you want and the desired thickness of the sauce depending on what type of milk you use. I used a thick unsweetened cashew milk so I used about equal amounts of vegan “butter”, vegan powdered “parmesan”, and cashew milk. Put ingredients in a small pan over low heat and stir occasionally until warmed, melted, and thick. In the meantime prepare your pasta according to package directions (I used a gluten free penne) and if you want to add shrimp simply put shrimp on a baking sheet with a little olive oil, squeeze of lemon juice, salt, and pepper and bake at 425 for about 10 minutes. This recipe would also be great with mushrooms, chicken, or sausage. Hope you love it!
