We all have those celebrity crushes that we just can’t get enough of. Mine is Sophia Esperanza, one of the most beautiful models ever. Her body is my ultimate “body goals” and so, I’m always trying to follow her diet and fitness tips – she uploads quite a lot of them via Instagram and YouTube.
Anyway, I recently watched one of her videos where she explained what she eats in a day. Before I forget to mention, yep, she’d vegan. Anyway, in the video, she showed a vegan pasta recipe consisting of sundried tomatoes and parmesan (vegan obviously). I have wanted to make it for a while but I was too lazy to order some of the ingredients from Amazon. Unfortunately, because the ingredients are vegan they aren’t readily available in my local supermarket. Without rambling on anymore, you can find the recipe in the above YouTube video or alternatively see the recipe below.
Not sure if I’m subject to copyright for this but this is definitely her recipe, not mine and no copyright is intended.
If you go off my sizes (in italics below), please note I make a lot so that I can save the mixture and add to pasta on other days.
- 3/4 cup of pre-soaked cashews – I use an entire pack
- 3 tbsp of nutritional yeast
- 3/4 tsp of salt
- 1/4 tsp of garlic powder (or crushed garlic clove)
- 1 packet of linguini pasta (I used spaghetti pasta)
- 3 tbsp of avocado oil
- 11 sundried tomatoes – Sophia uses these ones
- Kalamata olives – I didn’t include these
Tip: If you buy normal cashews, you can boil them for 15 minutes and leave them to cool and boom, you’ve got presoaked cashews. However, you must give them time to cool. I didn’t and it made blending really hard and meant they weren’t really a crumbly parmesan texture but rather sticky. This mean they bunched up in big balls when I mixed the pasta.
- Boil the cashews (assuming their not presoaked) for 15 minutes and set aside in the fridge to cool for 30 minutes.
- Once the cashews have cooled down, cook the pasta for 20-25 minutes depending on how soft you like it.
- Whilst the pasta is cooking and blitz the cashews, nutritional yeast, garlic and salt in a blender until smooth and crumby looking. This is the “parmesan”.
- You can pop this into a mason jar and leave in the fridge for multiple uses.
- When the pasta is cooked, drain to get rid of access water and gently heat the avocado oil gently in a new pan.
- Add the pasta to the pan once the oil is warmed – not sizzling.
- Chop the sundried tomatoes into small chunks depending on how you like them and add them to the pan of pasta.
- Mix and leave to heat gently. Next, put a handful or 1 tbsp of the parmesan mixture and stir until its evenly distributed in the pan.
- Add more of the parmesan until you feel there’s enough. I’m really not into cheese so I didn’t add that much whereas, on the video, Sophia adds more.
- Finally, plate up and enjoy!
I love Sophia Esperanza so much and I think she’s not only doing a great thing by being vegan but is also teaching me and millions of others some great tips and tricks to life a more eco-friendly, sustainable lifestyle. ♥️