Ingredients
Soak 1 cup of cashews in boiled water covered for 30 minutes.
Bring salted water to a rolling boil. Cook 1 lb of spaghetti for around 8 minutes. Drain and set aside.
Roast garlic cloves in pan with shells intact. When browned on both sides and softened, pop out of shells. Set aside.
In a large pan, sauté chopped onion and fresh tomatoes.
In a blender, throw in cashews, 1 can of coconut milk, roasted garlic cloves, juice from half a lemon, 2 tbsp of tomato paste, 3 tbsp of cajun seasoning (I use Slap Yo Mama), garlic powder, smoked paprika, dried arbol peppers (if you want it spicy), ¼ cup of tapioca starch (can sub for cornstarch) 3 cups of almond milk, salt, and a little bit of organic sugar (optional). Blend extremely well.
Add mixture to pan with sautéed onions and tomatoes. Add in a bunch of spinach (remember it will shrink down), whisk on medium-high heat until it begins to thicken. Add in spaghetti and coat evenly with sauce. Cover and cook for a couple of minutes.
