Ingredients

• 8 ounce package chickpea or lentil macaroni
• 1 cup cashews soaked and drained
• 1 cup water
• ½ tablespoon white miso
• ¼ cup nutritional yeast (plus more to taste)
• 1 teaspoon onion powder
• ½ teaspoon garlic powder
• ¼ teaspoon turmeric
• ¼ teaspoon mustard powder
• ½ teaspoon salt (plus more to taste)
• (optional) squeeze of lemon
• (optional) 1 chipotle pepper with ½ tablespoon adobo sauce
• (optional) Mixins - tempeh bacon bits, roasted vegetables, broccoli, peas
• (optional) smoked paprika or red pepper flakes for garnish

Instructions

1. Cook the pasta in water to al dente (include veggies in the pasta water if adding)
2. Add remaining ingredients to blender and blend into a sauce
3. Strain the pasta, add back to the cooking pot, and top with sauce while still warm
4. Stir in mixins and sauces or transfer to oven dish to bake at 350° for 20 minutes