1/2 lb. pasta
1 cup cashews (boiled in water for 20 min)
2 tsp sweet paprika
1 tsp garlic powder
1/2 tsp onion powder
1/8 tsp turmeric
1/4 cup vegan cream cheese (used garlic chive flavor)
1 cup warm vegetable broth
1 tsp kosher salt
Pepper to taste
Juice of 1/2 lemon
Chives and paprika or cayenne for serving
Boil pasta in salted water until al dente. In a separate saucepan at the same time, boil the cashews. While they are cooking, gather the other sauce ingredients. When the pasta is done, drain but reserve 1/4 cup pasta cooking water. Drain cashews, add them to a blender along with remaining sauce ingredients. Add sauce back to hot pasta. Stir well, add bit of pasta water a little at a time if desired, to thin the sauce. Serve, top with chives and paprika or cayenne if desired.
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