Ingredients
The following ingredients have 5 Servings
- 1 cup raw cashews + water for soaking
- 1 tablespoon tomato paste
- 1/4 cup water
- 2 tablespoons nutritional yeast
- 1/2 lemon, juiced
- 1 teaspoon sea salt
- 1/2 teaspoon turmeric
- 1/4 teaspoon ground black pepper
- 1 lb dried pasta of your choosing. I prefer rice (for gluten-free) or whole wheat elbows.
- 1-2 teaspoons extra virgin olive oil (optional)
- 1/2 cup unseasoned breadcrumbs (optional) *not GF
- scallions/ crushed red pepper for garnish
Instruction
- Soak raw cashews in cool water for 1 hour. Drain soaked cashews and place them in a food processor or blender. Add nutritional yeast, salt, turmeric, pepper and pulse a few times to combine. Add lemon juice and water. Blend until completely smooth.
- Prepare pasta according to instructions. Drain and combine with cashew cheese. Add water, a tablespoon at a time, if sauce seems too thick.
- Serve as is, with garnishes of your choosing
- or Spread prepared mac and cheese into a greased loaf pan. Sprinkle with breadcrumbs. Bake at 350 for 8-10 minutes, or until top is lightly browned. Garnish and serve.
