VEGAN ESPAGUETI VERDE

[{"selector":"#anim-ab39f7e6-0db9-4176-af95-973569ef3cb6","keyframes":{"opacity":[0,1]},"delay":0,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-6461bc99-c3e7-4d7c-8b7d-5a58498e286f","keyframes":{"transform":["translate3d(-140.88051%, 0px, 0)","translate3d(0px, 0px, 0)"]},"delay":0,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-9282a523-bd00-408e-a5fe-129b3a02f7b5","keyframes":{"opacity":[0,1]},"delay":0,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-59014950-3615-4f67-80db-f376fcfbd75e","keyframes":{"transform":["translate3d(-119.57832%, 0px, 0)","translate3d(0px, 0px, 0)"]},"delay":0,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] GET THE RECIPE! Learn more

[{"selector":"#anim-dbdbc560-a09e-43e3-b372-294f3ca2c174","keyframes":{"opacity":[0,1]},"delay":0,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-ab764ca9-c449-4d8f-a212-19507680431f","keyframes":{"transform":["translate3d(116.29393%, 0px, 0)","translate3d(0px, 0px, 0)"]},"delay":0,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] ¾ cup slivered almonds, raw ¼ cup Unsweetened almond milk 1 clove Garlic, peeled ¼ cup Chopped cilantro 1 tbsp. Lemon juice, fresh ¾ cup Water 3 -4 Poblano peppers roasted To taste Salt To taste Pepper 1 lb. Spaghetti Learn more

Place your almonds in a heat proof container and pour boiling water on them. Let soak overnight. Drain and set aside.

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Meanwhile, place the almonds, almond milk, garlic, lemon juice, cilantro,water, and poblano peppers in the blender. Process until smooth, season with salt and pepper.

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Drain spaghetti and place in a large bowl. Add desired amount of sauce and toss. Serve immediately.

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[{"selector":"#anim-3027b015-2c82-4b65-94cf-c1bd8d338da8","keyframes":{"opacity":[0,1]},"delay":0,"duration":2000,"easing":"cubic-bezier(.3,0,.55,1)","fill":"both"}] [{"selector":"#anim-5c24c096-a37e-4e48-99b9-fee8ea5f22ab","keyframes":{"transform":["scale(0.3333333333333333)","scale(1)"]},"delay":0,"duration":2000,"easing":"cubic-bezier(.3,0,.55,1)","fill":"forwards"}] – You can add more poblano peppers or an extra jalapeño to increase the heat factor, but I wouldn’t recommend using less than three. – Learn more

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VEGAN ESPAGUETI VERDE

Place your almonds in a heat proof container and pour boiling water on them. Let soak overnight. Drain and set aside.

Meanwhile, place the almonds, almond milk, garlic, lemon juice, cilantro,water, and poblano peppers in the blender. Process until smooth, season with salt and pepper.

Drain spaghetti and place in a large bowl. Add desired amount of sauce and toss. Serve immediately.

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