Step 1

Add cashews to a glass or bowl and pour near boiling water over the top. Let sit for 10-15 minutes to soften, then strain.

Step 2

Add strained cashews and remaining ingredients to a high-powered blender and blend until smooth. Adjust with additional sea salt, to taste.

Step 3

Mix desired amount with pasta of choice (I use Jovial brand gluten-free brown rice pasta) and save additional in an airtight container for up to 5 days in the fridge.