1 1/4 cups raw cashews (soaked)
1 Tbsp arrowroot starch
6 Tbsp nutritional yeast
3 cloves garlic, minced
1/2 tsp sea salt
1 cup unsweetened plain almond milk (plus more as needed)
10 ounces pasta (GF or regular)
Add cashews to a small bowl and soak in very hot water for 20 minutes. Drain and add to a blender. Add starch, nutritional yeast, garlic, salt, and 1 cup milk to the blender.
Blend on high until creaming and smooth, about 30 seconds to 1 minutes. Taste and season with additional salt to taste. If the mixture is too thick, add milk 2 Tbsp at a time, until it’s your desired thickness.
To warm through, simply add to a small saucepan over medium-low heat for about 3 minutes. Serve with your favorite pasta.