This will blow your mind for your next pasta night -- try it out!
Prep Time 20 minutesminutes
Servings 4
Author Rachael DeVaux
Ingredients
1cupraw cashews
1/2cupunsweetened almond or dairy free milk
2-3clovesgarlic
2tbspolive oil
1lemon, squeezed
2tbspnutritional yeast
1tspsea salt
1/2tspwhite pepper
1/2tsponion powder
1/2tspred chili flakes
1/2tspturmeric powder
Instructions
Add cashews to a glass or bowl and pour near boiling water over the top. Let sit for 10-15 minutes to soften, then strain.
Add strained cashews and remaining ingredients to a high-powered blender and blend until smooth. Adjust with additional sea salt, to taste.
Mix desired amount with pasta of choice (I use Jovial brand gluten-free brown rice pasta) and save additional in an airtight container for up to 5 days in the fridge.