Servings: 16
Calories: 128kcal
Ingredients
- 1 ½ c raw cashews soaked in water for 2 hours, if desired
- 3 TBSP fresh lemon juice
- ¾ c water
- 1 ½ tsp fine sea salt
- ¼ c nutritional yeast
- ½ tsp chili powder
- ½ clove garlic
- ¼ tsp turmeric
- ⅛ tsp of cayenne pepper optional
- ½ tsp mustard optional; spicy brown or yellow
- 16 oz whole wheat elbow or shell pasta
- Freshly ground black pepper
- Paprika for garnish
Instructions
- Cook the pasta according to package directions.
- Drain the cashews (if soaked). This makes them easier to blend.
- While the pasta is cooking, combine the cashews, lemon juice, water, salt, nutritional yeast, chili powder, garlic, turmeric, cayenne and mustard in a highspeed blender. Blend until silky smooth. If the mixture is too thick, add 2 more tablespoons of water and blend.
- Once the pasta is tender, drain and rinse it, then return the pasta to the pot and stir in the cheese sauce. Season to taste and serve warm!
- Add sautéed onions, garlic or red bell peppers to enhance the color and nutritional value of the recipe.
Notes
This recipe was adapted from Detoxinista
Nutrition
Calories: 128kcal | Carbohydrates: 14.8g | Protein: 5.1g | Fat: 6.3g | Saturated Fat: 1.3g | Sodium: 182mg | Potassium: 155mg | Fiber: 2.1g | Sugar: 1g | Calcium: 14mg | Iron: 2mg
Tried this recipe?Let us know how it was!