- 1 cup Cashews, raw
- 1/2 Yellow Onion, medium
- 4 Garlic Cloves
- 1/2 Lemon, juiced
- 1/4 cup Potato
- 1/4 cup Nutritional Yeast
- 10 oz Cremini Mushrooms (1 1/2 cups)
- 3/4 cup Vegetable Broth
- 1/2 cup Almond Milk
- 10oz of Pasta
- Salt and pepper to taste
Boil a small pot of water and add the cashews, diced potato, onion and garlic cloves. Simmer for 20 minutes. (You can also choose to soak cashews overnight).
Turn pan on medium heat and sauté the mushrooms for 7-10 minutes and set aside.
Boil water in large pot and cook pasta as instructed on box/bag.
Turn small pot off after 20 minutes. Drain water and peel potato. Add cashews, onion, garlic, potato, nutritional yeast, vegetables broth, almond milk, juice of 1/2 a lemon, salt and pepper to blender. Blend until extra smooth.
Drain pasta, add to pan with mushrooms. Add sauce to the pan and heat up on low heat while combining slowly. Serve an enjoy!