Created by ImPat on August 25, 2016
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.