To a medium bowl, add cashews and pour boiling water over them. Soak cashews at least 2 hours and up to overnight (let cool to room temperature and then refrigerate if soaking overnight).

When ready to cook, reserve 1 1/2 cups cashew water and drain well. Bring a large pot of salted water to a boil on high. Cook pasta according to package directions for al dente.

Meanwhile, to a high-powered food processor or blender, add soaked cashews, reserved cashew water, lemon juice, salt, nutritional yeast, turmeric, and garlic powder. Puree the mixture 3 to 4 minutes, until cashew sauce is very creamy, scraping down mixture with spatula as needed.

Drain pasta well and return to pot. Pour in the cashew "cheese" sauce, stirring to combine. Heat on low 1 to 2 minutes, until warm, stirring constantly. Garnish with green onions and parsley.

Hannaford fresh Magazine, September 2023