Recipe courtesy of Activz

Ingredients:

8 oz quinoa elbow macaroni, cooked


1 cup raw cashews (soaked 5 hours, then rinsed and drained)

1 cup rice milk, divided


4 teaspoons Activz Pumpkin Powder

1 teaspoon Activz Carrot Powder


1 tablespoon Parmesan cheese (or 1 tablespoon nutritional yeast)


1/4 teaspoon salt

 

Directions:

1. Cook quinoa according to package directions.

2. Blend cashews in food processor until pasty and smooth, scraping larger pieces down as needed.

3. Add 1/2 cup rice milk and all remaining ingredients to food processor. Blend until silky smooth, then add remaining 1/2 cup milk and blend again.

4. Serve sauce over warm noodles and mix well.

Published by WholeFoods Magazine Online, 6/27/14