Serves 4                                                                       Vegan, Dairy-Free, Refined Sugar-Free, Gluten-Free, Soy-Free

Prepare ahead

- Soak 1/2 cup raw cashews, covered in filtered water, for 4 hours

Ingredients

Sauce

• 1 1/2 cups home made veggie spaghetti sauce (or from a jar)

• 1/2 cup raw cashews, soaked and rinsed

• 1/2 cup veggie broth

• 1 cup basil, lightly packed

• 2 tsp. Mrs. Dash Seasoning

• 1/4 cup nutritional yeast

• 1 tsp. celtic sea salt

 

 

Pasta

 

• 1 pk brown rice noodles

• 1/4 cup cold pressed olive oil

• 5 Tbsp. nutritional yeast + more

• 1 tsp. celtic sea salt

 

Garnish

 

• 1/4 cup raw almonds, chopped

• chia seeds

 

What to do

 

1. Add spaghetti sauce to a large sauce pan and heat on low heat. Chop almonds.

 

2. Cook brown rice noodles according to package. My instructions: Fill a medium pot with water. Bring to a boil. Add noodles and make sure they are all submerged. Set timer for 9 minutes and turn heat down to medium low and add a dollop of coconut oil to prevent noodles from sticking, if you want. Stir every 2 minutes. Mix together olive oil, yeast and salt. Check to see if noodles are cooked after 9 minutes. Noodles should be soft on the outside and a bit starchy in the inside. They will continue to cook, even when rinsed. Rinse noodles with cold water and add olive oil mixture to the pasta and set aside with a lid on but off any burners.

 

3. In a high speed blender or nutribullet, mix cashews, veggie broth, basil, Mrs. Dash, yeast and sea salt until smooth. Pour into spaghetti sauce and stir until hot. Pour over pasta. Add chopped almonds and sprinkle on celtic sea salt and serve hot!