Creamy Lemon Miso Spaghetti
Ingredients
- 1-1/2 cups raw cashews
- 1 packet spaghetti
- 1 tsp mellow miso
- 1-1/2 cups soaked cashews
- 3 tbsp fresh lemon juice
- 1/2 tsp apple cider vinegar
- 1 tsp lemon zest
- 2 garlic cloves
- 1 tsp garlic powder
- 1/2 tsp onion powder
- 1/3 cup nutritional yeast
- 1 tsp miso dissolved 1 tsp water
- 1 cup soy milk or other non-dairy milk
- 1-1/2 tsp salt (or to taste)
- 2 tbsp chopped fresh dill
Preparation
Soak 1-1/2 cups raw cashews in room temperature water overnight, or in boiling hot water for about 1 hour
Cook 1 packet spaghetti (16 ounces), reserving 1 cup pasta cooking water
Dissolve 1 tsp mellow miso in 1 tsp water
For the sauce: Blend on high until smooth: 1-1/2 cups soaked cashews, 3 tbsp fresh lemon juice, 1/2 tsp apple cider vinegar, 1 tsp lemon zest, 2 garlic cloves, 1 tsp garlic powder, 1/2 tsp onion powder, 1/3 cup nutritional yeast, 1 tsp miso dissolved 1 tsp water, 1 cup soy milk or other non-dairy milk, 1-1/2 tsp 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 tbsp chopped fresh dill
Add salt and black pepper to taste
