Ingredients
- 1 pound pasta
- 1 1/2 cups raw cashews
- 1/2 cup nutritional yeast
- 1/4 teaspoon garlic powder
- 1 1/4 cups almond, oat, soy, or other plant-based milk
- 1/2 teaspoon ground turmeric
- 1 teaspoon kosher salt
Instructions
-
Soak the cashews
Place the cashews in a medium bowl and cover them with water. Let them soak for 45 minutes to overnight. Drain before using. -
Cook the pasta
Bring a pot of salted water to a boil and cook the pasta according to the package directions. -
Prepare the vegan cheese sauce
While the pasta cooks, place the soaked cashews, nutritional yeast, garlic powder, plant-based milk, turmeric, and salt into a blender. Blend on high for about 30 seconds until smooth and creamy. -
Combine pasta and sauce
Drain the cooked pasta and return it to the pot. Pour the sauce over the pasta and stir well to coat. -
Heat through
Place the pot over low heat and stir for 1–2 minutes until the sauce is warmed and evenly distributed. -
Serve
Serve immediately while warm and creamy.
Notes
- Add steamed broccoli, peas, or spinach for extra nutrition.
- Stir in smoked paprika or chili flakes for a little heat.
- For a baked version, transfer to a baking dish, sprinkle with breadcrumbs, and bake at 375°F (190°C) for about 15 minutes.
- If the sauce thickens too much, add a splash of plant-based milk to loosen it.
