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.
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:
