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Servings: 4
Calories: 779kcal
Ingredients
- 1 ½ cups raw cashews
- 2 cups water
- 3 tablespoons fresh lemon juice
- ½ cup nutritional yeast
- ¼ teaspoon turmeric
- ½ teaspoon garlic powder
- 1 ½ teaspoons salt
- 12 ounces elbow pasta
For the toppings:
- 1 ½ cups panko breadcrumbs
- 4 tablespoons vegan butter melted (margarine)
- ¼ teaspoon smoked paprika
Instructions
- Soak the cashews in boiling water and let them sit for at least 20 minutes.
- Make the pasta according to package directions.12 ounces elbow pasta
- Preheat the oven to 180ºC (350°F).
- Combine the topping ingredients.1 ½ cups panko breadcrumbs, 4 tablespoons vegan butter, ¼ teaspoon smoked paprika
- In a high-speed blender, combine the cashews (drained), 1 cup of water, lemon juice, nutritional yeast, turmeric, garlic powder, and salt and process until smooth. Add more water as needed to make it creamy.1 ½ cups raw cashews, 2 cups water, 3 tablespoons fresh lemon juice, ½ cup nutritional yeast, ¼ teaspoon turmeric, ½ teaspoon garlic powder, 1 ½ teaspoons salt
- Combine the pasta with the cashew sauce and transfer to a greased casserole dish.
- Top with the breadcrumbs and bake for 12 minutes, or until golden brown.
- Serve warm and enjoy!
Notes
- Soaking Cashews: If you’re short on time, soak the cashews in hot water for 20 minutes. For an even creamier texture, soak them overnight in cold water.
- Blender: A high-speed blender works best for achieving a smooth, creamy sauce. A regular blender will do if you don’t have one, but you might need to blend a bit longer.
- Pasta Types: While elbow pasta is traditional, you can use any short pasta, such as rotini, penne, or shells. Gluten-free pasta works great, too.
- Nutritional Yeast: This ingredient gives the sauce its cheesy flavor. If you’re new to nutritional yeast, start with the recommended amount and adjust to taste.
- Sauce Consistency: Start with 1 cup of water when blending the cashews, and add more as needed. The sauce should be thick but pourable. If it’s too thick, add a tablespoon of water at a time until you reach the desired consistency.
- Seasoning: Taste the sauce before mixing it with the pasta. Adjust the salt, garlic powder, or lemon juice to your liking. A bit of ground mustard or white pepper can add extra depth of flavor.
- Crispy Topping: For an ultra-crispy topping, mix a tablespoon of olive oil with the panko breadcrumbs before adding the melted vegan butter. This helps the breadcrumbs brown more evenly.
- Make Ahead: Prepare the sauce and cook the pasta ahead of time. Store them separately in the fridge, then combine and bake when you’re ready. This makes it a great option for meal prep or busy weeknights.
- Extra Creaminess: For an even richer sauce, add a tablespoon of tahini or a splash of coconut milk when blending the cashews.
- Vegetable Add-Ins: Boost the nutritional value by adding steamed broccoli, peas, or sautéed spinach to the pasta before baking.
Nutrition
Calories: 779kcal | Carbohydrates: 98g | Protein: 26g | Fat: 33g | Saturated Fat: 7g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 16g | Trans Fat: 0.1g | Sodium: 1144mg | Potassium: 689mg | Fiber: 7g | Sugar: 7g | Vitamin A: 597IU | Vitamin C: 5mg | Calcium: 83mg | Iron: 6mg
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