April 8th, 2012
Recipe by Nathan Kozuskanich, Vegan Dad
Soak cashews in the water for 30 minutes in a blender.
While cashews are soaking, roast a red pepper under the oven broiler, turning every few minutes until skin is black and blistered. Transfer to a bowl and cover to let steam and cool. When cool, peel off skin, seed and chop.
While red pepper is roasting, cook pasta according to directions.
Start processing cashews and water in the blender until very smooth (around 5 mins). Add roasted pepper to the cashew mixture. Once smooth, pass mixture though a fine sieve to remove any pulp. Return to blender and add yeast, mustard, spices, salt and flour. Blend until smooth.
When pasta is cooked, drain. Add margarine to the now empty hot pot and return to the stove over medium heat. When melted, slowly whisk in cashew mixture. Bring to bubbling then add pasta and mix well. Add enough soy milk (or coconut milk) until desired consistency is reached.
Add cooked pasta to cashew mixture and toss to coat. Serve.