High Protein Cheesy Pasta

I have been really into making creamy sauces for pasta recently and this one does not disappoint! It’s great straight out of the blender but also great to pop into the oven to get golden brown and bubbly. THe base is a mix of tofu and cashews but I love using sunflower seeds as well. It gives it a super earthy flavor. Recipe video at the end of this post.

Ingredients:

• 1 lb pasta of choice

• 1/2 a block of extra firm tofu

• 1/4 cup cashews (or sunflower seeds)

• Juice from one lemon

• 1/4 cup nutritional yeast

• 1/2 tsp garlic powder

• 1/2 tsp onion powder

• 1/2 tsp salt and pepper

• 1 cup hot water (the starchy water from the pasta is great!)

Directions:

1. Start by cooking your pasta according to the package directions

2. Add the tofu, lemon juice, nooch, spices, and water to a blender

3. Blend on medium and use the tamper or a spatula to make sure the tofu and nuts get completley blended

4. Bring the speed up to high and let it go a=for 30 seconds to minute. This will allow it to get nice and smooth and creamy

5. Once your pasta is cooked, add it pack into the pot and pour the sauce over it

6. Make sure all the pasta is evenly coated in the sauce and serve. If you have leftovers, it’s great for meal prep! Enjoy

Optional: Top with marinated tofu for an extra protein boost and some fresh herbs