Instructions:

Yield: 1 recipe

Salad Ingredients
2 cup Elbow macaroni
1/2 cup Green bell pepper, diced
1 ea Green onion, sliced
1/2 cup Green peas, blanched
1 tbsp Dijon
1/2 tsp Basil
1 tbsp Parsley
1/2 tsp Marjoram
2 ea Garlic cloves, minced
1 dash Tabasco
Salt & pepper

Sauce
1/4 cup Cashews
1 cup Soy milk
1 1/2 tbsp Cornstarch
1 tbsp Lemon juice

SALAD: Cook macaroni until al dente. Drain & run under cold water to stop it cooking. If you prefer a softer pasta, cook it for longer.

In a large bowl, combine the cooked pasta with the vegetables, herbs & spices. Mix well & set aside.

SAUCE: In a blender or food processor, grind the cashews until they are a powder, but be careful not to over-process otherwise you will end up with a nut butter. Add the remaining sauce ingredients & blend to combine.

Pour as much of the sauce as you require over the macaroni & vegetables & mix. Chill well before serving.

NOTE: I think that you might get a thicker sauce if you wanted by cooking the sauce ingredients first. Heat a touch of olive oil, add some cornstarch & slowly beat in soy milk. Then follow the procedure as above. Alternatively, add 1/4 c of tofu after you have ground the nuts.

Any unused sauce will keep in the refrigerator.