Ingredients:

• 1 cup Soaked Cashews
• 1/2 cup mashed Sweet Potato
• 3/4 cup – 1 cup Almond Milk or other Nut Milk
• 1 tablespoon Nutritional Yeast
• 1 teaspoon Dijon Mustard
• 1 tablespoon Lemon Juice
• 1/2 teaspoon Salt
• 1/2 teaspoon Turmeric
• 350g Whole Wheat Spaghetti

Method:

• Soak cashews over night or for a minimum of 4 hours.
• Cut a small sweet potato into cubes, boil until soft, mash and measure out half a cup. Place into a high speed blender with soaked cashews (make sure to drain the water), nutritional yeast, lemon juice, Dijon, turmeric and salt.
• Slowly add nut milk while blending on high speed until a smooth creamy texture is achieved. Set aside.
• Cook spaghetti noodles according to instructions. Strain and rinse with cold water. Place back into the pot and stir in vegan cheese sauce.
• Serve immediately.

Enjoy!