I hesitate to use the word "cheezy" to describe vegan fare but this is really the best word for this sauce. I got the idea for the "cheezy" part of the sauce from the Creamed Kale dish I made last night. I also have homemade tomato sauce in the refrigerator and the combo totally works. I used rice & millet fusilli for the pasta so this lunch is both nutrient packed and gluten-free. Love that and Luke loved it too. Home run lunch.
"Cheezy" Sauce:
1 small onion
1/2 cup cashews
1 1/2 tablespoons nutritional yeast
1 tablespoon freshly squeezed lemon juice
1 tablespoon olive oil
Salt
Tomato sauce
Gluten-free pasta
Makes 3 to 4 servings
Make the pasta.
Chop the onion and saute until soft. Chop the cashews in the food processor until fine. Add the nutritional yeast, lemon juice, olive oil, salt, and onions and mix until combined. Taste and adjust salt.
Drain the pasta. Add the "cheezy" sauce and then a few ladels of tomato sauce, mixing it together until it has the consistency of thick sauce that sticks to the fusillis. Enjoy!
For Lisa Goldstein Angerame, life is a project! As a mom, yogi, and vegan, she is always finding new ways to creatively share her passion for a healthy, happy lifestyle. She blogs about her vegan cooking project at Lisa's Project: Vegan. And she teaches yoga at her studio Project: Yoga located in Northport. Lisa is available to answer any questions you have. Click HERE to like her on Facebook.
