Step 1

Add cashews to a bowl and cover with hot water. Allow to soak for 30 minutes.

Step 2

In a large pot, warm the oil over medium heat. Add the onion and sauté until translucent, about 3-5 minutes.

Step 3

Next add the minced garlic, meatless crumbles, tomato paste, tamari, vegan Worcestershire, chili powder and smoked paprika. Stir to combine and cook for 2 minutes more.

Step 4

To the pot, add the pasta and 2 cups of broth. Bring to a boil then reduce to a low simmer. Cover with the lid and cook of 15 minutes, stirring intermittently. Make sure the heat isn't too high or contents will stick to the bottom and burn.

Step 5

Discard the soaking water from the cashews then add to a high speed blender with vinegar, nutritional yeast and salt. Blend until smooth.

Step 6

Once the pasta is al dente (cooked through but firm to bite), stir in the cashew cream. Continue to cook for 5 minutes more, stirring intermittently. Season with salt & pepper, to taste. Serve warm and enjoy!