BUY CASHEW RECIPES

Steps:

• Bring a medium pot of water to a boil, then remove from heat. Add cashews and let sit until tender, 30–60 minutes.
• Drain cashews and transfer to a blender (preferably high-speed) or food processor. Add garlic, oil, salt, and 1 cup water and purée until smooth. Do ahead: Cashew cream can be made 5 days ahead. Transfer to an airtight container and chill, or freeze in a resealable plastic freezer bag up to 3 months.

Steps:

• Add potatoes, carrot, and onion to a large pot or Dutch oven of boiling water. Cover and allow the vegetables to cook for 10 minutes, until the potatoes are fork-tender.
• Remove boiled vegetables from water and reserve 1½ - 2 cups (355 - 470 ml) of the water.
• Add potatoes, carrot, onion, cashews, and seasonings to a blender with half of the reserved water. Blend, adding a few tablespoons of water at a time until the desired consistency is achieved.
• Pour vegetable puree over the macaroni and stir in green peas before serving.
• Enjoy!