Ingredients
Scale
- 8 ounces pasta (elbow macaroni or your choice)
- 1 cup raw cashews, soaked
- 1 cup unsweetened almond milk
- 2 tablespoons nutritional yeast
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon Dijon mustard
- 1/2 teaspoon smoked paprika
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Cook the pasta according to package instructions; drain and set aside.
- In a blender, combine soaked cashews, almond milk, nutritional yeast, garlic powder, onion powder, Dijon mustard, smoked paprika, salt, and pepper. Blend until smooth and creamy.
- Pour the sauce over cooked pasta and stir well to coat evenly.
- Garnish with chopped parsley and serve hot.
Notes
For extra cheesy flavor, add nutritional yeast gradually and adjust seasoning to taste. Soaking cashews overnight can speed up blending. This dish is vegan, gluten-free if using gluten-free pasta, and perfect for a quick meal.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Method: Stovetop and Blender
- Cuisine: American
- Diet: Vegan
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 420 Kcal
- Sugar: 5g
- Sodium: 510mg
- Fat: 18g
- Saturated Fat: 2g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 0mg