RECIPE BY HEALTHY LITTLE VITTLES
Gluten-free pasta never tasted this good! Thanks to the creaminess of the cashew sauce, this pasta dish is silky, creamy and cheesy without the use of dairy!
Add the cashews and sweet potatoes to a medium saucepan and cover with water. Boil them until the sweet potatoes are tender, about 15 minutes.
Strain the cashews and sweet potatoes and place them in your blender with all of the other ingredients (minus the noodles) and blend until smooth. *NOTE: you may need more plant milk to achieve the desired thickness of the "cheese" sauce.
Make the pasta according to the package directions, strain, and then add back to the pot. Pour in the cheese sauce, stir to coat all the noodles with the sauce. Serve in bowls and then garnish with ground nutmeg, pepper, thyme (optional). Try crumbling gluten-free crackers over top!
Gina Fontana, is the recipe developer, photographer, and certified health coach behind the popular blog Healthy Little Vittles, where she shares delicious plant-based, vegan, gluten-free recipes. In 2013, after a lifelong search for answers to her unexplained health ailments, Gina was diagnosed with thyroid disease. Switching to a gluten-free, plant-based diet transformed her life, prompting Gina to share her journey with others. Through her story, recipes and creative photography, Gina’s mission is to inspire people to pursue a healthier lifestyle. She is the published author of the books Moon Milk and The Beginner's Guide to Gluten-Free Vegan Baking. She lives in Columbus, OH with her husband, 5 year old son, 3 year old daughter, and two fur babies.