Creamy Lemon Miso Spaghetti
Ingredients
- 1-1/2 cups raw cashews
- 16 ounces spaghetti
- 1 teaspoon mellow miso
- 1 teaspoon water
- 3 tablespoons fresh lemon juice
- 1/2 teaspoon apple cider vinegar
- 1 teaspoon lemon zest
- 2 garlic cloves
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/3 cup nutritional yeast
- 1 cup soy milk or other non-dairy milk
- 1-1/2 teaspoons salt or to taste
- 2 tablespoons chopped fresh dill
- Black pepper to taste
Preparation
Soak 1-1/2 cups raw cashews in room temperature water overnight, or in boiling hot water for about 1 hour.
Cook 16 ounces spaghetti, reserving 1 cup pasta cooking water.
Dissolve 1 teaspoon mellow miso in 1 teaspoon water.
For the sauce, blend on high until smooth: 1-1/2 cups soaked cashews, 3 tablespoons fresh lemon juice, 1/2 teaspoon apple cider vinegar, 1 teaspoon lemon zest, 2 garlic cloves, 1 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/3 cup nutritional yeast, the dissolved miso mixture, 1 cup soy milk or other non-dairy milk, and 1-1/2 teaspoons salt or to taste.
Transfer the spaghetti to a large saucepan and add desired amount of sauce.
Heat on low until the sauce is warmed through, adding pasta cooking water as needed until desired consistency.
Mix in 2 tablespoons chopped fresh dill.
Add salt and black pepper to taste.
