- 1 1/2 cups raw cashews
- 1/2 lemon juice
- 3/4 cup water⠀
- 1 cup of Rebel Kitchen Mylk®
- 1 1/2 teaspoons Himalayan salt
- 1/4 cup nutritional yeast
- 1/2 clove garlic⠀
- 1/2 teaspoon Dijon mustard ⠀
- Pinch of turmeric, cayenne pepper and black pepper
- 4 cups of macaroni pasta
- Cook the pasta (by packet directions).
- Blend all other ingredients together in a high speed blender until smooth. Mixture too thick? Add more Mylk®.
- Drain the cooked pasta and return to the pot. Stir in the sauce.
- Personalise with toppings of your choice (we love adding jalapeños for extra spice!)