This is a pretty good dish! Following the recipe, I used 3 c. of any small pasta shape - I chose elbows. The recipe yields 2 or 3 servings - they come out to be very largeeee servings. Next time, I plan on halving the recipe, and anticipate having more than plenty pasta.
The cashews did not grind smoothly - but rather left an interesting texture for the dish.
There is small "kick" to the sauce - I would not call it a substitute for Alfredo sauce... it tastes different, but quite delicious!
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THE RECIPE (Courtesy of Above Referenced Book):
3 c. any shaped small pasta
1 c. soy milk
1/3 c. rounded raw, unsalted cashews
1/4 c. nutritional yeast
3 TBL. low-sodium tamari or soy sauce
2 TBL. Earth Balance Marg
1 TBL. tahini
1 TBL. lemon juice
2 tsp. Dijon or stone ground mustard
1/2 tsp. paprika
1 pinch nutmeg
1 pinch salt
Black Pepper, to taste
2-4 garlic cloves
1) Boil water; pasta until tender, not mushy.
2) Mix soy milk, cashews, yeast, tamari (or soy sauce), marg., tahini, lemon juice, garlic in a blender on high until smooth.
3)Drain noodles, pour sauce over, and combine.
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