Quick
to go together with just a few real food ingredients. Nutritional
yeast is an excellent source of plant based Vitamin B-12 and is also
said to enhance immunity and perhaps even help hay fever. I don't usually measure when I make the sauce, so know that these measurements can be "about" the amount listed and it won't make much difference. Adjust the "nooch" to your taste.
1/2 cup cashews (I use raw, unsalted)
almond milk to cover plus a little extra
3-4 Tbs nutritional yeast (I like 4!)
1/4 tsp granulated garlic (or 1/2 glove garlic)
1/4 tsp prepared mustard
1/8 tsp dried turmeric
Water as necessary if too thick.
Pasta - cooked and drained
Save 1-2 Tbs of past water
While past is cooking prepare sauce.
Place ingredients (all except for the pasta) in a high powered blender and blend on the "sauce" setting until smooth (I use the Blendtec Twister Jar). Add a Tbs or two of water as necessary if the sauce is too thick.
Drain the pasta - save a Tablespoon or two of the pasta water.
Pour pasta back into pot and immediately add a few Tablespoons of the Cheezy Sauce over the pasta while it is still hot. Stir to coat the pasta. Add a Tbs or two of the pasta water if it is too thick or your prefer a thinner sauce.
Serve alone or with roasted veggies. Top with salt and pepper to taste. Enjoy!
Water as necessary if too thick.
Pasta - cooked and drained
Save 1-2 Tbs of past water
While past is cooking prepare sauce.
Place ingredients (all except for the pasta) in a high powered blender and blend on the "sauce" setting until smooth (I use the Blendtec Twister Jar). Add a Tbs or two of water as necessary if the sauce is too thick.
Drain the pasta - save a Tablespoon or two of the pasta water.
Pour pasta back into pot and immediately add a few Tablespoons of the Cheezy Sauce over the pasta while it is still hot. Stir to coat the pasta. Add a Tbs or two of the pasta water if it is too thick or your prefer a thinner sauce.
Serve alone or with roasted veggies. Top with salt and pepper to taste. Enjoy!
