Arugula Mac and Cheese

Ingredients:

1 c. raw cashews (optional: soak in water for 2 hours or boil 15 minutes, then drain)

1 c. vegetable broth

3 T. nutritional yeast

3 T. lemon juice

2 t. white miso paste

2 t. onion powder

1/2 t. salt, or to taste

Freshly ground black pepper, to taste

8 oz. small shell pasta or macaroni

1 1/2 c. arugula, roughly chopped

Directions:

1. Blend cashews, broth, yeast, lemon juice, miso, and onion powder. Season with salt and pepper.

2. Meanwhile, bring a pot of salted water to a boil and cook pasta according to package directions.

3. Drain pasta, return to pot, and stir in sauce. Cook over low heat, stirring, until sauce thickens a bit and pasta is thoroughly coated, about 3 minutes. Stir in arugula and season to taste. Serve immediately.

Note:

Sauce can be made ahead and refrigerated up to 3 days before warming and adding to cooked pasta.