1 tsp garlic powder
1 tsp smoked paprika
2-3 dried arbol peppers (optional, for heat)
1/4 cup tapioca starch (or cornstarch)
3 cups almond milk
Salt, to taste
1 tsp organic sugar (optional)
Fresh spinach leaves
Instructions:
Prepare Cashews: In a bowl, soak cashews in boiled water, ensuring they are fully submerged. Cover and let them soak for 30 minutes to soften.
Cook Spaghetti: In a large pot, bring salted water to a rolling boil. Cook spaghetti according to package instructions until al dente, approximately 8 minutes. Drain and set aside.
Roast Garlic: While the cashews are soaking, roast garlic cloves in a pan with their shells intact over medium heat until browned on both sides and softened. Once roasted, pop the cloves out of their shells and set aside.
Sauté Onion and Tomatoes: In a large pan, sauté chopped onion and fresh tomatoes until softened and aromatic.
Prepare Sauce: In a blender, combine soaked cashews (drained), coconut milk, roasted garlic cloves, lemon juice, tomato paste, Cajun seasoning, garlic powder, smoked paprika, dried arbol peppers (if using), tapioca starch, almond milk, salt, and organic sugar (if desired). Blend until smooth and creamy.
Combine Sauce with Vegetables: Pour the blended mixture into the pan with sautéed onions and tomatoes. Add a bunch of fresh spinach leaves (they will shrink down when cooked).
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