Comforting no-cheese cheesey pasta recipe

Renowned for its cheese-like flavour, nutritional yeast infuses this dish with a delightful savoury profile without the need for dairy. Created by nutritionist Faye James the flakey yeast can be bought in the supermarket healthfood aisle and contributes a rich source of B vitamins, protein, and essential minerals.

Ingredients for no-cheese cheesey pasta

1 and a half cups butternut squash, peeled and diced

1 brown onion, diced

1⁄4 cup raw cashews, soaked

1 tablespoon lemon juice

1 teaspoon salt

1 teaspoon Dijon mustard

1 garlic clove, minced

2 tablespoons nutritional yeast

1⁄4 teaspoon black pepper

Pinch smoked paprika

Pinch turmeric

Pinch nutmeg

1⁄4 cup vegetable stock

250g pulse pasta, cooked

Leafy greens and chopped toasted cashews, to serve

Method to make no-cheese cheesey pasta

Boil squash and onion until soft, then blend with the cashews, lemon juice, salt, Dijon, garlic, nutritional yeast, black pepper, smoked paprika, turmeric, nutmeg and vegetable stock. Blend in a food processor until completely smooth. Heat the sauce through and add to pasta. Serve with leafy greens and some chopped toasted cashews.

Citro food tip

Nutritional yeast is a fantastic vegan substitute for traditional dairy cheese. You can buy it in the health food aisle at large supermarkets and it adds a savoury umami flavour.