Bloom Botenz Cashew Powder in cold milk for a silky lump free base. Warm, then add a splash of lemon for fresh cheesy tang. Creamy, comforting, with zero oil.
₪0.0
Bloom Botenz Cashew Powder in cold milk for a silky lump free base. Warm, then add a splash of lemon for fresh cheesy tang. Creamy, comforting, with zero oil.
We bloom Botenz Cashew Powder in cold milk until it dissolves to a silky, lump free base, stirring so it turns smooth. We warm it gently, season with a pinch of salt, then add a tiny splash of lemon for clean cheesy tang and a fresh lift. The sauce pours glossy, creamy, and comforting, with zero oil yet full, satisfying body.
Cook elbows in salted water; reserve ½ cup pasta water, drain.
Whisk Botenz Cashew Powder with ½ cup cold milk to a smooth slurry.
In a pan over medium heat, add the rest of the milk.
Whisk in slurry, nutritional yeast, mustard, tomato, garlic, paprika, turmeric, pepper, salt. Cook 2–4 min to silky.
Add pasta; splash pasta water as needed for glossy coat.
Off heat, stir in lemon juice. Taste salt. Serve hot.
Botenz Cashew Powder is defatted and ultra fine, which means it whisks into liquid without clumps, delivering sauces and soups that feel rich and comforting while staying oil free and supporting lighter macros with smooth, easy mixing.
Botenz Cashew Powder is defatted and ultra fine, which means it whisks into liquid without clumps, delivering sauces and soups that feel rich and comforting while staying oil free and supporting lighter macros with smooth, easy mixing.
