1 1/2cupsraw cashews(soaked in water for 2 hours, if desired)
3tablespoonsfresh lemon juice
1 1/2teaspoonsfine sea salt
pinch of cayenne pepper(optional)
1/2teaspoonmustard(dijon or yellow)
16ouncesElbow or shell pasta of choice(gluten-free, if needed)
freshly ground black pepper
paprika, for garnish
Prepare the pasta according to package directions. Drain the cashews if you soaked them. (This makes them easier to blend.)
While the pasta is cooking, combine the cashews, lemon juice, water, salt, nutritional yeast, chili powder, garlic, turmeric, cayenne (if using), and mustard in a high speed blender and blend until silky smooth. If the mixture is too thick, add 2-4 more tablespoons of water and blend again.
Once the pasta is tender, drain and rinse it, then return the pasta to the pot and stir in the cheese sauce. Season to taste and serve warm!