Ingredients
- 1 cup cashews (raw)
- 1 tablespoon oil (canola oil)
- 1 small brown onion, finely chopped
- 1 small carrot, cut into 1cm pieces
- 1 celery stalk, cut into 1cm pieces
- 1 small (100 gram) potato (cream delight potato, peeled and cut into 1cm pieces)
- 2 garlic cloves, minced
- 2 tablespoon miso (gluten free white miso paste)
- 1/4 cup nutritional yeast seasoning (gluten-free, AKA savoury yeast flakes)
- 1 1/4 cups soy beverage
- 340 grams dry elbow pasta (gluten-free)
- 2 teaspoons roughly chopped fresh thyme leaves
- 1/2 teaspoon finely grated lemon rind
- 1 teaspoon sea salt flakes
How to Make
-
Step 1: Place cashews in bowl and cover with cold water and set aside overnight to soften.
-
Step 2: Heat oil in a medium saucepan over medium heat and add onion, carrot, celery and potato and cook, stirring occasionally, for 10 minutes or until onion is tender and add garlic, cook, stirring for 1 minute and then add miso paste and 3/4 cup cold water and stir to combine.
-
Step 3: Bring to a simmer and then reduce heat to low and simmer, partially covered for 10 minutes or until vegetables are very tender.
-
Step 4: Remove from heat and stand for 5 minutes to cool.
-
Step 5: Drain cashews and transfer them and vegetable mixture to a food processor or blender,
-
Step 6: Add yeast and milk and process, scaping down sides, until almost smooth.
-
Step 7: Meanwhile cook pasta following packet directions and then drain and return pasta to pan.
-
Step 8: Combine thyme, lemon rind and salt in a bowl.
-
Step 9: Add cashew mixture to pasta and season well with salt and pepper and then stir well combined.
-
Step 10: Sprinkle with tyme salt and serve.
We hope you enjoy this recipe!
This page is built for your convenience in the kitchen.
If you want helpful tools, tips and recipes from our community of real cooks, please consider signing up.
Oh... And one more thing... We also have some pretty wild forums.