Ingredients
- 12 oz dried pasta (almost 3 cups)
- 1/2 cup potato, peeled and diced
- 1/2 cup carrots, diced
- 1/4 medium onion, diced
- 1/2 cup cashews, soaked
- 1/4 cup nutritional yeast
- 2 tbsp lemon juice
- 3/4 cup vegetable broth
- 1 tbsp garlic, minced
- 1/4 tsp turmeric
- 1/2 tsp cayenne pepper (optional)
- 1 handful of vegan cheddar cheese*
- 1 tsp salt (or to taste)
You will need: 1 large pot, 1 small pot, strainer, blender, slotted spoon
Instructions
- Soak cashews in boiling hot water for at least 20 minutes.
- Bring water to boil in a small pot and add the diced potatoes, carrots and onion. Simmer for about 10 minutes or until soft. Once soft, use slotted spoon to remove veggies and set aside to cool off.
- Cook your choice of pasta al dente, according to package instruction (about 7-10 minutes).
- While pasta is cooking, put all ingredients in blender (except for vegan cheese) and blend until smooth. Taste, add salt/seasonings as desired.
Drain pasta, place back in large pot and add cheese sauce! Turn stove on to medium heat and add vegan cheese shreds. Cover with lid, heat for about 3-5 minutes, mix well and serve.
- Prep Time: 40
- Cook Time: 20
Nutrition
- Serving Size: 6 servings
