Linquine with Lemon Almond Cheese

This is a plant based version of creamy linguine.  I used homemade almond cheese for the sauce.  I spiced up the dish by first sauteing jalapenos and garlic in as little olive oil as possible.  I then added the almond cheese (see photo below) I made and added the rest of the ingredients. 

I like the lemony taste of the almond cheese over the linguine.  It gives it a refreshing taste coupled with the kick from the jalapenos and garlic mixture.  It is a welcome change from the usual regular cream laden linguine.  

Linguine with Almond Cheese

• 8 oz cooked linguine (save 1 cup pasta water)
• 1 tsp olive oil
• 12 pieces bottled jalapeno
• 2 garlic cloves minced
• 1/2 cup almond cheese (recipe below)
• 1 cup pasta water you saved
• 1/2 cup almond milk
• 1 tbsp dry onion flakes
• 1 tbsp dry garlic flakes
• 1/2 tsp red pepper flakes (optional)
• salt and pepper to taste

Saute the jalapeno and garlic in the oil at medium heat.  Add the rest of the ingredients and heat through.

Lemon Almond Cheese

• 1 1/2 cups almond 
• 1 cup water
• juice of 2 lemons
• 2 garlic cloves
• 1 tsp salt
• 1 tbsp nutritional yeast

Place all the ingredients in the blender and mix for 5 minutes till creamy.