INGREDIENTS
1 cup cashews
1 white or yellow carrot 1/2 cup chopped
1/2 yellow bell pepper 1/2 cup chopped
1/2 small sweet onion 1/3 cup chopped
2 garlic cloves
2 tbsp nutritional yeast
1 tbsp miso paste white
1 tbsp white vinegar
1 tbsp lemon juice
1/2 tbsp dijon mustard
1 cup cooking liquid
Salt to taste
16 oz pasta shells, macaroni or pasta of choice
INSTRUCTIONS
Peel onion, garlic and carrot, and roughly chop everything.
Wash bell pepper, take out the seeds, and chop it as well.
Add chopped onion, carrot and bell pepper, garlic cloves, cashews and 1/2 tsp of salt to a pot, cover with water, and bring everything to a boil.
In the meantime prepare pasta according to package directions.
Simmer the vegetable cashew mix for 20 minutes.
Drain but reserve the cooking liquid (broth).
Add vegetable mix to a blender, together with at least 1 cup of the the broth.
Add nutritional yeast, mustard, vinegar, lime or lemon juice.
Blend for 60 seconds or until completely smooth. If needed add more liquid to reach desired consistency.
Mix sauce with hot pasta, and stir until everything is evenly coated.
Enjoy!
