Creamy Cashew Macaroni

(recipe from Whole Foods Market)

2 cups raw cashews
3 Tbsp. olive oil, plus more for the baking dish
1/4 cup lemon juice
2 Tbsp. nutritional yeast
1 Tbsp. white miso
1 clove garlic
1/2 tsp. sea salt
1/4 tsp. paprika
1/8 tsp. freshly ground black pepper
1 lb. whole-grain elbow or fusilli pasta
1 can (14.5 oz.) no-salt-added diced tomatoes

Soak cashews with enough water to cover for at least 4 hours. Drain.

Place cashews in bowl of food processor with oil, lemon juice, nutritional yeast, miso, garlic, salt, paprika, and pepper.  Pulse until cashews are finely chopped.  With motor running, add 3/4 cup water and process until smooth.

Meanwhile, preheat oven to 350F and lightly oil a 9x13-inch shallow baking dish.  Cook pasta according to package directions.  Drain and return to pot.  Add cashew mixture and tomatoes and stir to combine.  Transfer to the baking dish and bake for 30 minutes or until heated through and golden on top.