This is my spin on macaroni. It tastes fresh and zesty so that makes it perfect for summer.

• 8 ounces uncooked pasta
• 1 tablespoon olive or vegetable oil
• 1 medium onion (diced small)
• 1/2 cup unsweetened plant milk (I used flax milk)
• 1/2 cup water
• 1/4 cup cashews
• Juice from 1 lemon
• 1/4 cup nutritional yeast
• 1 teaspoon garlic powder
• OPTIONAL: 1 teaspoon turmeric
• 1/8 teaspoon nutmeg    
• Salt and pepper to taste
• OPTIONAL: Parsley and a sprinkle of paprika on top

Preheat your oven to 375 degrees

Boil water and cook macaroni according to package directions. Drain and pour noodles into a baking dish
Heat the oil over medium heat and cook until soft. Fold the onions into the noodles gently

Add the plant milk, water, cashews, lemon juice, nutritional yeast, garlic powder, turmeric (if using), nutmeg, salt and pepper to a food processor or mixer and combine to make sauce

Pour sauce over noodles and fold gently to combine

Cook (covered with a lid) in the oven for 40 to 45 minutes and let cool for at least 10 minutes before

serving. Sprinkle with paprika and garnish with parsley if desired