Recipe courtesy of Activz
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
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