Instructions

• Optional: Place 3/4 cup raw cashews (or macadamia nuts) in a bowl, cover with water, and soak 1–2 hours. Drain and pat dry. (If short on time, you may skip soaking.)
• Choose and cook the base: - For pasta: Bring a large pot of water to a boil and cook 8 oz pasta according to package directions until al dente. Reserve 1/4 cup of the pasta cooking water, then drain the pasta. - For spaghetti squash: Preheat the oven to 400°F (200°C). Halve one 8–10 inch spaghetti squash lengthwise, scoop out seeds, place cut-side down on a baking sheet, and roast 35–45 minutes until tender. Use a fork to scrape out spaghetti-like strands.
• Make the sauce: In a high-speed blender, combine the drained cashews, 2/3 cup water, 1 tablespoon nutritional yeast (or vegan Parmesan), 1 teaspoon onion powder, 3/4 teaspoon salt, and 1/8 teaspoon ground pepper. Blend on high until the mixture is very smooth and appears thin.
• If you do not have a high-speed blender, blend in a regular blender in batches, scraping the sides and blending longer until as smooth as possible.
• Warm the sauce (optional): To serve warm, transfer the blended sauce to a small saucepan and heat over low–medium heat, stirring frequently, until warmed and slightly thickened (about 2–4 minutes).
• Combine sauce and base: Toss the sauce with the drained pasta or with the spaghetti squash strands until evenly coated. If the sauce is too thick, add up to 1–2 tablespoons of the reserved pasta cooking water or warm water and stir to reach the desired consistency.
• Serve immediately, garnished with additional ground pepper and extra nutritional yeast or vegan Parmesan if desired.
• Store leftovers in a covered container in the refrigerator for up to one week.