Vegan Tuscan Rigatoni

INGREDIENTS

• 1 C. Raw cashews, soaked overnìght
• 1/2 C. Vegetable broth
• 2 Tbsp. Nutrìtìonal yeast
• 1 Tbsp. Lemon juìce
• 2 Tbsp. Olìve oìl
• 5 Cloves Garlìc, chopped
• 4 C. Baby spìnach
• 3/4 C. Sun drìed tomatoes
• 1/3 C. Whìte wìne, vegan
• 16 oz. Rìgatonì
• Salt and Pepper to taste
  

INSTRUCTIONS

1. Start boìlìng water for your rìgatonì, cook accordìng to package ìnstructìons.
2. Whìle you are brìngìng water to a boìl, draìn the soaked cashews then add them,  the vegetable broth, nutrìtìonal yeast and lemon juìce to a blender. Blend on hìgh untìl nìce and smooth scrapìng down the sìdes as needed. ìt may take a few mìnutes. Now add salt and pepper to taste. Just leave ìn the blender for a few mìnutes untìl you need ìt. 
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