The consistency of this creamy dish is rich, and the flavor of the vinegar mixed with the nutritional yeast hits the spot with a savory cheesy punch.
Prep Time10 minutesmins
Cook Time20 minutesmins
Soaking time30 minutesmins
Total Time30 minutesmins
Course: Main Course, Side Dish
Cuisine: American, vegan
Servings: 4
Author: Peggy
Ingredients
1cupraw cashew
1 1/2cupwater or broth
1/4cupnutritional yeast
1tbspapple cider vinegar
1tspgarlic salt
1/2tsp onion powder
4servingspasta shells or macaroni
1/4tspturmeric optional for color
Instructions
Soak raw cashews for 45 minutes in water, enough to cover nuts. Hot water allows the cashews to soften faster, in a fraction of the time.
Once the cashews are soft, put cashews, nutritional yeast, vinegar, garlic salt, and onion powder into the blender, reserving the soaking water for additional liquid to thin out the sauce.
Blend until smooth and combined, adding water as needed until you reach a pourable but creamy consistency.
Pour over cooked noodles and fold.
Notes
I make cashew cream in bulk and store it in a jar so I can just grab a few spoonfuls and mix the remaining ingredients in a bowl by hand.
For easier cleanup of my blender, I make my cashew cream a little thick, pour out as much as possible, then add water to the blender to get whatever is left sticking to the bottom and sides and combine it with the thicker cream. That cashew cream is white gold! Scraping and licking the blender jar is also an option, though not the cleanest.
I use a high powered Vitamix blender, but have been told a food processor works just as well. Choose the tool that works for you.