½ cup raw cashews or macadamias
1 medium peeled carrot, steamed or roasted
¼ cup nutritional yeast
1 teaspoon white or cider vinegar
½ cup water, plus more for soaking
2 teaspoons oil
1 teaspoon salt
¼ teaspoon onion powder
⅛ teaspoon ground nutmeg
3 servings macroni
Completely cover the nuts in a bowl with water. Let soak for 2-6 hours, or refrigerate and soak overnight.
Combine all the ingredients (including the ½ cup water) and blend in a blender or with an immersion blender until completely smooth.
Transfer to a small pot and mix in the cooked pasta.
Taste and add extra seasonings (onion, salt, nutmeg, pepper) as desired (Vasundhara likes to add another ½ teaspoon salt and a pinch more nutmeg).