Serves 4

Ingredients

• 1/2 cup raw cashews
• 1 cup nutritional yeast
• 1-2 garlic clove
• 1/2 large yellow onion
• 1 large red bell pepper
• 1 tbsp tahini 
• 1 tbsp miso
• black pepper
• paprika
• crushed red pepper
• 1 tablespoon fresh lemon juice (or 1/2 a lemon)
• gluten-free pasta of your choice 
• tortilla chips from Way Better Snacks

Instructions

1. Soak cashews 1-6 hours, then remove from water (the longer you soak the better, but if you're short on time an hour is plenty)
2. Set oven to 350 degrees F
3. Boil water on stove for pasta
4. Coarsely chop onion
5. Cut pepper open, wash seeds, then coarsely chop
6. Add cashews to blender along with chopped onions, pepper, and nutritional yeast - blend well (add water if needed)
7. Add pasta to water and cook for 8-15 minutes depending on type
8. Dice garlic
9. Add garlic, tahini, miso, black pepper to taste, crushed red pepper to taste, and paprika to taste. Squeeze in half a lemon. Blend well - adjust taste if needed by adding more of any of the above seasonings
10. Poor pasta into a casserole dish
11. Pour sauce ontop and mix in well
12. Sprinkle on nutritional yeast and black pepper (paprika would be great too)
13. Take a small handful of Way Better chips, crush with your fingers and sprinkle on top. Repeat until well covered
14. Put in oven and bake for 15-20 minutes

Please share your thoughts (and any modifications you make) in the comment section.