Ingredients
Scale
Cheese:
- 2 large carrots (fork tender)
- 1 small potato (fork tender)
- 1/2 cup cashews (soaked for at least 4hrs or boiled in hot water)
- 2 tbsps nutritional yeast
- 1 tbs vegan Worcestershire (optional)
- 1 tsp garlic powder
- 1 tsp onion powder
- 3/4 cup almond milk
- salt/pepper as desired
- 1/4 tsp red pepper flakes
Other:
- 2 cups pasta
- 1–2 cups shredded kale
Instructions
- Add all the cheese sauce ingredients to a blender and blend until smooth. If you haven’t soaked the cashews for a long time, add them to the blender first with a little of the almond milk. Blend until smooth. Taste, and adjust the spices as desired. Add more almond milk a little at a time if you find it too thick until you achieve the desired consistency. if you find that yours is too thin, add in a little more potato.
- Pair with fresh cooked pasta. Toss in the shredded kale while still hot.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
Nutrition
- Serving Size: 1