50g soaked cashews ( you can also use roasted cashews for a stronger flavor)
2 tbsp nutritional yeast or grated parmesan cheese
1 cup oat or almond milk
1 cup water or pasta water
Chili flakes
dried herbs of choice
Salt & pepper to taste
Instructions
Start by roasting the peppers, cherry tomatoes, onion & garlic with a bit of olive oil in the oven until you get some charring on them
meanwhile cook your pasta & save 1 cup from the water aside.
Once the veggies are roasted, peel off the skin of the peppers & tomatoes, & add them to a blender with the milk, water, nutritional yeast & cashews.
Mix until well combined then season with salt, pepper & any dried herbs you like
In a saucepan combine the sauce with the spaghetti. Carefully toss a few minutes until it’s heated & serve immediately with a sprinkle of toasted cashews!
