Makes approximately 4 1 1/2 cup servings.
6 cups of water (1 Tablespoon Sea Salt)
3 cups rice or whole wheat pasta.
1 block Daiya Cheddar Cheese, grated & set aside
1 1/2 cups Almond Milk, (unsweetened original)
3/4 Cup Raw Cashews
2 Teaspoons each, Granulated Onion & Granulated Garlic
1 heaping Tablespoon Red Miso Paste
While pasta is boiling in the 6 cups of salted water, grate Daiya Cheddar Cheese for sauce.
In a blender with a "smoothie" setting, place cashews, Almond milk and granulated onion and garlic. Let run on "smoothie" setting for at least 8 minutes, scraping sides of blender so that cashews are turned into a smooth silky paste. Add the heaping Tablespoon of Red Miso and let it continue to blend on "smoothie" setting until thick, about 2 minutes.
Check pasta for tenderness. When it's ready, drain. While pasta is draining, add mixture from the blender to the pan you just boiled the pasta in, and add the Daiya cheddar shreds. Cook over medium heat until all the Daiya is melted. Pour pasta into the pan, and mix well. Serve with your favorite salad.