You will need…
For the vegan shrimp:
2 cans hearts of palm, sliced into thin rounds
1 tbsp olive oil
For the creamy lemon garlic pasta:
1 cup raw cashews, soaked overnight
3 tbsp lemon juice
2 cloves garlic, minced
1/3 cup unsweetened plant milk
salt and pepper, to taste
water, for blending
8 oz spaghetti, cooked
1/2 cup baby tomatoes
1 tbsp capers
Add the oil to a large skillet and bring to medium heat. Sauté the hearts of palm for about 3 minutes, or until browned.
Prepare the lemon garlic sauce. Add cashews, lemon juice, garlic, plant milk, salt and pepper to a high-speed blender. Add water to desired thickness. I added about 1/4 cup.
Add cooked pasta and sauce to the skillet. Toss the vegan shrimp and pasta in the sauce until evenly incorporated.
Optional: Top with tomato and capers for added tanginess.