1cupraw cashews -Place the cashews in filtered water in a small bowl. Cover and refrigerate overnight.
1tablespoonnutritional yeast
pepper, plus more for a garnish
1/4teaspoonfreshly ground black
1/2teaspoongarlic powder
1teaspoonCeltic sea salt, plus more as needed
1tablespoonfresh lemon juice
1/4cupchickpea miso paste
1garlic clove, minced
1/2shallot, sliced
1tablespoonolive oil
2cupsfresh spinach
1packagegluten-free pasta
Instructions
Wash the spinach in a salad spinner.
In a cast-iron skillet over medium heat, heat the olive oil. Add the shallot and brown. Add the garlic and stir with a wooden spoon. Add the spinach and sauté until it is wilted and infused with the garlic and onion.
Drain the cashews. In the pitcher of a Vitamix, place the cashews, miso, lemon juice, salt, garlic powder, pepper, nutritional yeast, and 1 cup boiling hot water.
Blend on medium speed for 2 minutes or until thickened and creamy. Adjust the seasonings to taste.
Bring a large pot of water to a boil over medium-high heat and cook the gluten-free pasta according to the package directions. Drain the pasta in a colander and rinse with hot water.
Transfer the pasta to a large serving dish. Pour the cashew cheese sauce over the pasta and mix thoroughly with a wooden spoon.