?Creamy lemon miso spaghetti (oil-free)? by @cookingforpeanuts
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✅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.