INGREDIENTS
1 cup
raw cashews (, soaked in water for 2 hours*)
4 1/2 cups
water (, divided)
1/4 cup
nutritional yeast
2 tsp
fine sea salt
2 tbsp
freshly squeezed lemon juice
1 tbsp
apple cider vinegar
1/4 tsp
ground nutmeg
12 oz
gluten-free pasta ((I used DeLallo brand))