Season to taste with salt, pepper and additional nutritional yeast, if desired. Stir in the cashew cream, then add the pasta cooking water 1/4 cup at a time until you achieve desired sauciness. Drain pasta, then return cooked pasta to the pot. Cook the pasta according to package instructions until al dente.(This works best with a high-power blender, but any blender will work - just keep blending the mixture 1 to 2 more minutes after the mixture looks creamy it will emulsify further.) You should have about 1 1/2 cups. Blend the cashew mixture on high until thick and creamy, about 2 minutes, scraping down the sides as needed.Remove from the heat, stir in 1/2 cup nutritional yeast and the tamari, then transfer to the blender. Add the onion, garlic, onion powder, ground turmeric and mustard powder, season with salt and pepper, and cook, stirring, until onions are very tender, 8 to 10 minutes, lowering the heat as necessary to avoid scorching. Add the oil to the skillet and heat over medium.Transfer cashews to a blender and add the almond milk.
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