12 oz pasta (I used gluten free fusilli pasta)
1 cup raw cashews soaked in water for at least 4 hours (if blender is not high power or in hot water for 5 minutes -discard this water before blending)
1/2 cup water (more if needed)
3 tablespoons lemon juice
3 tablespoons coconut milk (or other non-dairy milk)
2 tablespoons chopped red pepper (or one jar pimentos)
1 teaspoon salt
1 teaspoon garlic powder
2 teaspoon onion powder
4-6 tablespoons nutritional yeast
Cook pasta according to package directions.
Blend all of the other ingredients together in a high-speed blender.
Add more water if too thick and nutritional yeast for more of a cheesy taste.
Drain pasta and top with sauce.
Cover and bake at 350 degrees Fahrenheit for 15 minutes. Serve hot.