1 cup raw cashews
1/2 of one lemon
1 teaspoon of pink salt
Pinch of black pepper to taste
1 package of baby Bella mushrooms
1/2 cup Tamari
1/2 onion yellow
2 cloves of garlic
1 package of red lentil spaghetti 8 oz. (or pasta of your choice)
Soak 1 cup of raw cashews in 1 cup of water for at least a 1/2 hour
Then cook the pasta according to instructions
Drain it and set it aside.
Place cashews with the water in a high speed blender along with the salt, pepper and squeezed lemon. Blend until smooth.
Bring 1 cup of water to boil in a sauce pan
Add diced garlic, onion then mushrooms
Add 1/2 cup of Tamari, lower heat to medium
Then add the cashew mixture (from the blender) to the ingredients in the saucepan. Stir constantly to keep it from sticking to the pan. The sauce should thicken in the pan within 5 minutes. Reduce to low, it’s ready to serve over spaghetti.
Serving size 4