Ingredients
| 1 | can | (400 ml) Amy’s Spicy Chili |
| 2 | cups | (480 ml) vegetable broth or stock |
| 2 | cups | (480 ml) dry pasta of your choice (I prefer macaroni for this dish, but we had shells on hand, so I used those) |
| CHEEZY SAUCE: | ||
| 1⁄2 | cup | (75 g raw cashews |
| 1 | Tbsp | (15 ml) tahini (sesame paste) |
| 4 | tsp | (20 ml) freshly squeezed lemon juice |
| 2 | tsp | (10 ml) apple cider vinegar |
| 1⁄2 | medium | sweet red pepper cored, seeded and cut in chunks |
| 1 | cup | (240 ml) plain unsweetened almond or soy milk |
| 1⁄4 | tsp | (1 ml) fine sea salt |
| 1⁄2 | tsp | (2.5 ml) dijon mustard |
| 1 | Tbsp | (15 ml) tapioca potato or corn starch |
| 1⁄2 | tsp | (2.5 ml) paprika |
| 1⁄2 | tsp | (2.5 ml) turmeric) |
| 1 | Tbsp | (15 ml) extra virgin olive oil preferably organic |
| Combine all ingredients in a blender and blend until smooth. If you are using this as a sauce on its own (and not in this recipe) you can cook it over medium-low heat until thick, 5-10 minutes. |
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