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SERVES 6
1½ cups raw cashews
½ head cauliflower, cut into bite-sized pieces
3 cups broccoli, cut into bite-sized pieces
3 cups mushrooms (like crimini), cut into bite-sized pieces
2 cups carrots, sliced into ¼-inch rounds
2 cloves garlic
¼ cup nutritional yeast
1 cup unsweetened almond milk
1 jalapeño, chopped (remove seeds to reduce heat)
½ teaspoon ground turmeric
½ teaspoon paprika
½ teaspoon onion powder
1 teaspoon dijon mustard
1 teaspoon salt
Freshly ground black pepper
1 pound shell or bow tie pasta
Panko breadcrumbs
Soak the cashews in 4 cups of water for at least 2 hours. Alternatively, to speed up the process, add cashews to a pot with water and place over high heat. Bring water to a boil, then immediately turn off the heat; let the cashews sit for 30–45 minutes in the warm water, then drain.
While the cashews are boiling, preheat oven to 425°F. Toss the cauliflower, broccoli, mushrooms, and carrots with 3 tablespoons of avocado oil. Season with salt and pepper and roast on a baking sheet until the veggies soften and are browned, about 20–25 minutes. Keep an eye on the mushrooms and broccoli as they sometimes cook faster and may need to be removed after about 10–15 minutes. Remove from the oven and set aside. Reduce oven temperature to 375°.
Once the cashews have finished soaking, add drained cashews, garlic, nutritional yeast, almond milk, jalapeno, turmeric, paprika, onion powder, dijon mustard, salt, and black pepper to a high-powered blender. Blend until the mixture forms a thick sauce. If you want it thinner, add a bit more almond milk. Adjust seasonings to taste.
Cook noodles al dente according to package directions. Drain noodles, then add back to pot and stir in cashew sauce and add the roasted veggies.
Place in a greased 9- by 12-inch casserole baking dish and top with panko breadcrumbs. Bake until the top starts to brown, about 20 minutes. Enjoy hot.