Ingredients
- 1 1/2 cups raw cashews
- 3/4 cup water
- 1 1/2 teaspoons salt
- 1/4 cup grated parmesan cheese (or you can use nutritional yeast)
- 1/2 teaspoon chili powder
- 1 clove garlic
- 1/4 teaspoon turmeric
- 1/2 teaspoon dijon mustard
- 1 spoonful vegan pesto (optional, I bought this from Trader Joe’s)
- 16 ounces gluten free pasta (I used brown rice pasta from Trader Joe’s)
- Chopped kale
- Pepper
Instructions
- Boil the water for your pasta
- While water is boiling, combine cashews, water, salt, grated parmesan (or nutritional yeast), chili powder, garlic, turmeric, mustard, and vegan pesto (optional) in a high powered blender until completely smooth
- Cook pasta per package directions, drain when finished and return to pot
- Immediately add chopped kale to pasta and stir until kale begins to wilt
- Add in the “cheese” sauce and combine with pasta
- Top with pepper!
Sprinkle Twist 