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Recipe
Cook around 1/2 lb. pasta.
Meanwhile, add 1 tsp oil to pan with
1 onion finely chopped.
Cook until translucent, add 1.5 cups corn, cook another 3 min.
Add 3/4 pint sliced tomatoes.
Add 2 cups cashews (that you’ve boiled in water for 15 min) to a blender with 2 cups of very warm vegetable broth, 1 tsp dijon mustard, 1 tsp each dried basil, paprika or chili powder, garlic powder, onion powder and oregano.
Add 1.5 tsp cumin, 1/4 tsp thyme and turmeric (optional), and 3/4 – 1 tsp kosher salt to taste.
Add optional 3 tsp nutritional yeast. Blend until very smooth and serve with hot pasta and veggie mixture.
Top with fresh chopped cilantro or parsley if you have it.
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