1package gluten-free shells or macaroni noodles12 oz
2cupscooked sweet potato (white or orange variety)about 1 large
¾cupwater
2teaspoonsfresh lemon juice
2teaspoonsolive oil
1cloveminced garlic
¾teaspoonCajun seasoning
couple pinchescayenne pepper
1teaspoonsalt
½teaspoonblack pepper
Optional Mix-in's
Hot sauce
Green peppers
Andouille sausage (vegan, chicken, or pork)cooked
Shrimpcooked
Instructions
Place your raw cashews in a high powered blender. Cover with boiling water. Allow to sit for 5 minutes. Drain and return cashews to blender.
Bring a Dutch oven or large saucepan of water to a boil and prepare your pasta as directed on package.
While your pasta is cooking, add cooked sweet potato, ¾ cup water, lemon juice, olive oil, garlic, Cajun seasoning, cayenne pepper, salt, and pepper to the blender. Blend, eventually on high, until mixture is smooth. Add a bit more water, if necessary.
Once pasta is cooked, drain and return to the saucepan. Pour cashew cheese sauce mixture over pasta. Stir to combine. Add additional salt, pepper, and Cajun seasoning as desired. If adding optional mix-in's, turn heat to low, add to pot, and allow them to warm, up to 5 minutes, stirring occasionally. Keep the heat low as too much heat will cause your sauce to thicken and lose its creamy quality.