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
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.