Step 2

Soak the cashews for at least 4 hours, or better yet, overnight. If you’re in a rush, place them in boiling water, cover the container with a lid or plate, and let soak for at least 30 minutes to an hour.

Step 3

In a large pot, boil water and add a teaspoon of salt. Cook pasta according to package instruction and drain. While the pasta is cooking, prepare the sauce.

Step 4

Place the soaked cashews and 2 cups of vegetable broth in a food processor or a high-speed blender and blend for 2-3 minutes until smooth, scraping the sides of the food processor with a spatula occasionally. Set aside.

Step 5

Preheat a large, deep pan or a 6-quart pot over medium heat. Saute the onions, garlic, and a pinch of salt with half a tablespoon of the oil, until onions are softened. Now add the turmeric, salt, black pepper, beans, and sauerkraut for one minute.

Step 6

Once the mixture is heated well, turn off the heat and carefully transfer to the blender with a large spoon or spatula. Puree the content until smooth and silky.

Step 7

Transfer the sauce back into the pan and place over medium-low heat to warm through, stirring regularly. The mixture will thicken a bit. Add the lemon juice, pepper, and nutritional yeast to taste.

Step 8

Add the cooked pasta to the sauce and mix together. Serve immediately.