My husband and I are both Italian. Back in the day, we sat around the big family table eating endless plates of homemade raviolis before the main course even arrived. Those wonderful memories feel so warm, you can almost taste them!

These days, most in our family favor healthier options – smaller portions, healthy oils instead of cream and vegetable pastas over traditional wheat. But can you get the same satisfying taste? You absolutely can, and texture has a lot to do with it.

When craving a creamy topping, I often turn to raw food pioneer Mimi Kirk’s Cheezy Sauce. It’s super nutritious, easy to make and actually tastes cheesy! It couldn’t be easier, as all ingredients are placed in a blender before warming slightly and serving. Just make time to soak the cashews for a couple of hours before you begin.

For a full vegan dish, choose Banza chickpea pasta (see the many health benefits below), Palmini Linguine (made from hearts of palm and also low carb) or something similar.

Mimi Kirk’s Cheezy Sauce:

I cup cashews soaked for 2+ hours and rinsed
2/3 cup filtered water
2 tablespoons finely minced fresh rosemary (or 2-3 teaspoons dried)
2 tablespoons extra-virgin olive oil
Sea salt and pepper to taste
1-1/2 tablespoons lemon juice
3 teaspoons tamari
3 tablespoons nutritional yeast

Directions:

Place all ingredients in a blender and blend into a thick cream. Add more water if necessary, but keep it thick and pourable. Taste and adjust seasonings if necessary. For a saltier taste, add another splash of tamari. If too thick for your liking, add a teaspoon or two of water. If too thin, add a few more cashews.

Warm slightly in a pan (sauce may thicken if overheated) and toss with preferred noodles cooked as instructed. Top with black pepper, fresh tomatoes and basil or rosemary as desired and enjoy. Leftover sauce may be refrigerated or frozen.

Mangia tutti mangia!