Ingredients

The following ingredients have 6 Servings
  • ½ cup (raw) cashews
  • ½ cup low-sodium vegetable broth *
  • ½ cup water
  • ¼ cup unsweetened plain plant milk
  • 1 Tablespoon reduced-sodium tamari *
  • ¼ cup nutritional yeast
  • 1 ¼ teaspoons onion powder
  • 1 ¼ teaspoons garlic powder
  • 3 Tablespoons dried minced onions
  • ½ to 1 teaspoon sea salt (+/-) *
  • 1 teaspoon dried parsley
  • 10 to 12 oz. spaghetti *
  • 2 Tablespoons Vegan Parmesan Cheese

Instruction

  • Preheat the oven to 375 F.
  • Place the cashews in a small bowl, cover with boiling water, set aside for 20 minutes. After 20 minutes, discard the water and add to high-speed blender in Step 4.
  • Cook spaghetti according to package directions to al dente, drain, rinse with cold water to remove any excess starch, shake well, set aside.
  • Add all the Sauce Ingredients, Spice/Herb Ingredients, and soaked cashews into the high-speed blender. Blend on high until smooth and emulsified. Taste test and adjust seasonings accordingly. Add the dried parsley and pulse just to incorporate, do not blend.
  • Place the cooked pasta back into a large bowl, then pour the sauce over top, mix well to combine. Pour the mixture into a casserole dish, then sprinkle the Vegan Parmesan Cheese. Cover with foil or covering.
  • Bake covered in a preheated 375 F oven for 15 minutes, switch to high-broil just to toast the top to a golden brown, then remove from the oven and allow to set for 8 minutes.