Recipe developed by Hailey Cherry (@ediblyvegan)
• 2/3 cup white onion, diced
• 1 garlic clove, minced
• 1/4 cup of nutritional yeast
• 1/4 cup dairy-free marinara sauce
• 2 cups vegetable broth, divided
• 1/4 cup Cashew Butter
• 1 tbsp cornstarch
• 2 tbsp cold water
• 8 oz pasta
How To Make
Heat the minced onion and garlic in a pot over medium heat in water. Cook for 5 minutes or until onions are slightly browned.
To the pot add the nutritional yeast, marinara sauce, and 1 1/2 cups of vegetable broth. Bring to a boil and then cover and let simmer for 10 minutes.
Remove pot from heat and stir in the cashew butter.
In a small bowl combine the cornstarch with cold water, add to the pot, and return the pot to a boil.
Remove from heat, and stir the remaining 1/2 cup of vegetable broth.
Add 8 oz of cooked pasta to the pot, and stir until fully immersed in sauce.