.. in my favorite @coconutbowls! Get 10% off sitewide with code “alina10” 🥰

Ingredients:
* 1/2 cup cashews, soaked for 1 hour, rinsed and drained

* 2 cloves roasted garlic

* 1/2 tsp of olive or coconut oil

* 1 medium carrot

* 1 large Yukon gold potato 

* 1 tsp salt* 1/2 tsp turmeric 

* 1-2 Tbsp tahini

* Juice of 1/2 a lemon

* 1/2 cup nutritional yeast

* 1 tsp miso paste (optional)

* 3 tbsp of pasta water 

* 4 servings of pasta (I used gluten free elbows)

* Hemp seeds

* Fresh thyme

* Cayenne pepper to taste

Directions:
— Preheat your oven to 400°F.
— Soak cashews in water for 1-2 hours before beginning. Drain, rinse, and set aside in a high speed blender.
— Place two cloves of garlic (with the skin still on) as well as half a tsp of oil, into a piece of parchment paper or foil. Wrap tightly and place in the oven for approximately 30 minutes until soft and slightly golden. 
— While the cashews soak and the garlic roasts, prepare the carrot and potato by peeling and chopping them into quarters. Sauté in olive oil for a couple of minutes. Add about an inch of water to the pan and cook with the lid on for about 15 minutes, or until the vegetables are soft.
— Add the roasted garlic, softened carrot, and potato to the rinsed cashews in a high speed blender. 
— Bring a large pot of salted water to a boil and cook 4 – 5 servings of pasta of choice. ..
— Add the salt, turmeric, tahini, lemon juice, nutritional yeast, miso paste (optional), and pasta water (as necessary) to the blender, and combine on medium-high speed until smooth. ..
— Drain the cooked pasta and stir in the sauce. ..
— Top the pasta with hemp seeds, fresh thyme, cayenne pepper, and additional sea salt as desired. .
— Store airtight in the fridge for a few days. Makes 4-5 servings.