Ingredients (serves 4):

4 cups of macaroni pasta

1 1/2 cups raw cashews

1/2 lemon juice

3/4 cup water

1 cup of Rebel Kitchen Mylk

1 1/2 teaspoons Himalayan salt

1/2 clove garlic

1/2 teaspoon Dijon mustard

1/4 cup nutritional yeast

Pinch of turmeric, cayenne pepper & black pepper

Instructions:

Cook the pasta (by packet directions). Blend all other ingredients together in a high speed blender until smooth. Mixture too thick? Add more Mylk. Drain the cooked pasta and return to the pot. Stir in the sauce. Personalise with toppings of your choice (we love adding jalepenos for extra spice!).

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