This recipe makes a lot so I suggesting cutting it in half or make the whole thing if you’re having a party. The consistency is that of nacho cheese so you’re not limited to using it in pastas, go a little cheese wild and get creative.
1/2cupof raw cashews (soaked for 1-5 hours and drained)
2Tablespoonsof olive oil
1/2teaspoonof smoked paprika
1/2teaspoonof garlic minced
1/2teaspoonof Dijon mustard
2Tablespoonsof lemon juice
1/2teaspoonof black pepper
Pinch of cayenne pepper
In a medium saucepan, add the shallots, potatoes, sweet potatoes, carrots, onion, and water and bring to a boil. Lower to a simmer and cook, covered, for 15 minutes, or until vegetables are very soft.
Place the cashews, salt, garlic, oil, mustard, lemon juice, black pepper, paprika, and cayenne in a blender or food processor. Add the softened vegetables and cooking water to the blender or food processor and process until perfectly smooth.
Pour the cheese sauce over the cooked pasta or whatever.