Measure out 1 cup of cashews and soak in spring water for minimum of 4 hours or overnight
To a blender add soaked cashews, garlic cloves, apple cider vinegar, dijon mustard, turmeric, nutritional yeast, cashew cultured milk, plain cashew yogurt and Tree Line Scallion flavored cashew cheese, butternut squash and salt.
Once properly mixed and creamy, taste it.
Does it need the flavors to be lifted? Add salt. Does it need more pungency? Add more apple cider vinegar. Does it need a more cheesey flavor? Add more nutritional yeast or Tree Line scallion cashew cheese. Is it too thick? Add a bit more cashew cultured milk or cashew yogurt plain. Is it too light in color? Add more turmeric. Is it perfect as it is? Congratulations.
Now pour this creamy, cheesey, cashew goodness into your noodles, a bit at a time.
Don’t pour all of it at once. Perhaps start with half of the cheese mixture into your noodles and begin folding it into the noodles. The goal is to have your spiral noodles hug into the sauce. Meaning you want the sauce to coat every bit of the surface area so that you have maximum flavor in every bite! Once the noodles are coated fully, then add a little bit more cheese sauce so that it’s saucy. During the baking process, some of this sauce will “dry”, so before baking, make sure that your mixture is more on the “wet” side. Be generous with your sauce, so that the outcome is creamy.
Pour your sauced noodles into a well oiled baking dish or cast iron skillet (top with optional toppings) and bake for 20 minutes at 350 degrees.
You don’t need to bake long because you are not baking eggs or anything raw. You are simply heating so that all things marry and gel and fuse.