I thought it couldn't be done - vegan cheese that isn't massively fake and processed or gluten free pasta that's not chewy or slimy.  Cashews and brown rice pasta make this an incredible dish. IMG_5753

Like usual, I didn't measure anything - pure chaos cooking.  All the same, here's the process:

  • Cashew butter (blended cashews) seasoned with nutritional yeast, onion powder, salt, turmeric and lemon juice.
  • Puree it in a high-speed blender with twice as much water.
  • Bring to a boil on the stove - it will turn lumpy as it cooks.
  • Return to the blender to liquify - sweet merciful creamy goodness.

Mix it up by adding tomatoes: