Creamy carrot pasta sauce: Dairy-Free

For the pasta

• 1/4 cup cashews raw
• 1 bunch carrots scrubbed, roughly chopped, with tops on and removed
• 4 cloves garlic
• 2 tbsp extra virgin olive oil plus more for cooking and drizzling
• 3 tbsp miso paste yellow
• 1 3/4 cup water
• 2 1/2 tbsp lemon juice divided, plus zest for gremolata
• 2 tbsp nutritional yeast
• 1/2 tsp smoked paprika optional
• 1/2 tsp kosher salt
• 8 oz pasta

For the gremolata:

• 3 tbsp pine nuts
• 1/2 cup carrot tops packed tight
• 1/2 cup parsley packed tight
• 1 1/2 tsp Aleppo pepper or chili flakes
• 1/4 tsp kosher salt
• 1 1/2 tbsp extra virgin olive oil

1. Preheat the oven to 425ºF and line a baking sheet with parchment paper.
2. Place the raw cashews in just boiled hot water to soak for 30 minutes, while the carrots are roasting. This can also be done ahead of time too.
3. Place the chopped carrots onto the baking sheet and drizzle some extra virgin olive oil on top along with a pinch of salt and pepper. Add the garlic cloves as well. Roast for about 40 minutes, until fork tender. The garlic will be done sooner, so take those out after about 25 minutes. Pop them out of their skins.
4. Once the carrots are cooked through, add them to your blender along with the soaked and drained cashews, roasted garlic, 2 tbsp of extra virgin olive oil, miso, water, 1 1/2 tbsp lemon juice, nutritional yeast, smoked paprika, and salt. Blend until very smooth and creamy, adding more water if necessary to get to a smooth consistency.
5. Bring a large pot of salted water to a boil. Add your pasta and cook according to package directions, and then set aside.
6. While your pasta is cooking, cook the pine nuts over medium-low heat in a small skillet.
7. Once toasted, set them aside. Chop the carrot tops and parsley and add to a small bowl. Add the toasted pine nuts, remaining 1 tbsp of lemon juice and zest, Aleppo pepper and salt. Drizzle the EVOO into the bowl and toss.
8. Add the carrot pasta sauce to your pasta and mix well. Season with salt and pepper. Top it off with a nice spoonful of gremolata. Enjoy!