Ingredients

• 16 oz box of pasta, we use Cellentani
• Dash of paprika (to sprinkle on top)

For the cashew sauce:

• 1 1/3 cups chopped Yukon Gold potatoes, about one large potato
• 1/4 cup chopped carrot, about one medium carrot
• 1 cup water
• 1/3 cup raw cashews
• 1/4 cup raw pine nuts
• 1/3 cup margarine (we use Earth Balance brand)
• 1/2 cup nutritional yeast
• 2 1/2Tb miso
• 2 tbs lemon juice, about one juicy lemon
• 1 tsp salt
• 1/2 tsp Dijon mustard

For the creamy sauce:

• 1/2 cup margarine
• 5 Tb flour
• 2 cups soymilk
• 1/2 cup nutritional yeast
• 1/4 tsp turmeric
• 1/2 tsp salt

For the bread crumb topping:

• Use a stale baguette if possible. You can also store any unseasoned breadcrumbs in the freezer in a sealed container. A food processor is best, but if (like us) you don’t have one, a blender will work.
• 1/2 sweet baguette
• 2 Tb margarine
• 1/2 cup nutritional yeast
• 1/4 tsp onion powder

Description

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