Step 1

Place cashews in heat proof bowl. Bring 2 cups of water to boil. Cover with boiling water. Soak for 2 hours. Drain cashews (Could soak overnight too, but heat helps break down cashews to get a smoother sauce)

Step 2

Preheat oven to 350 degree

Step 3

Place shrimp on a parchment lined sheet pan, drizzle with olive oil, and sprinkle with salt and pepper. Toss to combine and spread out in a single layer.

Step 4

Roast for 10 minutes then flip konjac vegan shrimp and cook for another 10 minutes.

Step 5

Prepare gluten-free pasta according to package directions about 10 - 12 minutes

Step 6

Add drained cashews, garlic, jalapeño, lemon juice, onion, nutritional yeast, rosemary, salt, pepper and plant-based milk to a food processor or high-powered blender and blend until smooth about 10-12 minutes

Step 7

Add sauce to small microwave bowl and heat for few minutes until warm

Step 8

Add gluten-free pasta to bowl, cover with sauce, add plant-based shrimp and enjoy