Servings: 8

Ingredients

  • Elbow or shell pasta (16 oz)
  • Raw cashews, unsalted (1-1/2 cups)
  • Water (3/4 cup)
  • Fresh lemon juice (2-3 tbsp)
  • Nutritional yeast (1/4 cup)
  • Fine sea salt (1-1/2 tsp)
  • Chili powder (1/2 tsp)
  • Garlic powder (1/4 tsp)
  • Turmeric (1/4 tsp)
  • Spicy brown mustard (1/2 tsp, optional)
  • Cayenne pepper (pinch, optional)

Directions

  1. Bring a large pot of water to a boil, salting it with about 1 tsp sea salt, and cook pasta per package directions.
  2. While the pasta cooks, combine cashews, water, 2 tbsp lemon juice, nutritional yeast, salt, chili powder, garlic powder, turmeric, mustard, and cayenne in a high-speed blender.
  3. Blend until silky smooth, adding 1-2 tbsp more water if needed.
  4. Drain the pasta and return it to the pot.
  5. Stir in the sauce over medium heat until warmed through and well coated, adding water as needed for desired creaminess.
  6. Adjust with additional salt or lemon juice to taste and serve warm.

Notes

  • Without a high-speed blender, soak the cashews in 1 cup boiled water for at least 10 minutes, then drain before blending.
  • Non-dairy milk can be substituted for the water in the sauce.
  • For a baked version, thin the sauce with an extra 1/4 cup water, bake at 350°F for 10 minutes, then broil until the top is golden.
  • Good with steamed broccoli stirred in or on top.
  • Leftovers keep in an airtight container up to 1 week; the sauce thickens when chilled.