Vegan Crab Cake Cajun Alfredo

1. Cook noodles according to package.
2. Rinse & drain jackfruit & artichokes, press out all liquid then add to a food processor along with capers & garlic. Pulse for 1-3 seconds. Add in dijon - hot sauce. Pulse again being sure not to over blend, you want some texture not a paste. Add mixture to a bowl along with onions - flour. Mix well. Mix bread crumbs - cajun seasoning in a separate bowl. Scoop out vegan crab mixture using an ice cream scoop or a spoon. Coat with bread crumb mixture and form a patty. Place vegan crab cakes in fridge while you prepare your alfredo sauce.
1. Soak cashews & sunflower seeds overnight or for at least 2 hours. Add all ingredients to a high speed blender. Blend for 3-5 minutes or until creamy & smooth. Taste & adjust seasoning to preference.
2. Remove vegan crab cakes and fry them in heated skillet with cooking oil until both sides are golden and crispy.
3. Add alfredo sauce to a non-stick sauce pan on medium heat. Add additional almond milk and cajun seasoning along with cooked fettuccine noodles. Serve pasta with vegan crab cakes, top with additional sauce & enjoy!