• One box of pasta (I used Eatbanza)
  • 4 cups of water (or broth)
  • 2 medium sized Yukon gold potatoes peeled and diced
  • 2 medium carrots washed and diced
  • 1/2 chopped onion
  • 1/2 cup raw cashews
  • 1/4 cup whole fat coconut milk or cream
  • Juice from half of a lemon
  • 2 tablespoons nutritional yeast
  • 1/2 teaspoon salt (or more to taste)
  • 1/2 tsp black pepper
  • 1/2 teaspoon garlic powder
  • 1/4 cup fresh dill (or any herb)


Cook pasta al dente according to Instructions. In a large pot boil about 4 cups of water (or broth if you prefer). Boil the veggies in the water for about 10-15 mins until soft. Save 3/4 cup of the water from veggies once they are done. Remove veggies and place in a blender with the rest of ingredients and the water. Blend until smooth. Pour over pasta!

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