Ingredients:
(From Chef Miyoko Schinner)
1 cup cashews
¾ cup nutritional yeast
¼ cup oat flour
¼ cup tapioca flour
1 tablespoon paprika
1 tablespoon organic sugar
2 teaspoons powdered mustard
2 teaspoons sea salt
2 teaspoons onion powder
Instructions
Add all of the ingredients to a food processor and process until a powder is formed. There should not be any discernible chunks or large granules of cashews, so this may take 3 to 4 minutes of processing.
Store this in a jar or portion out into 1⁄3-cup increments and put in ziplock bags and store in the pantry for a month or two or in the refrigerator for up to 6 months.
To prepare, cook about 6 oz of pasta to manufacturers specifications. Drain. Then, put 1 cup of plant milk in a saucepan and heat until just before simmering. Add 1/3 cup of the dry mixture to the milk and stir as you continue to heat the sauce until it turns thick and creamy, about 5 minutes. Turn off the heat, add the cooked pasta and mix. Serve. hot.
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