I needed something that was quick and easy, and this fit the bill. Damn simple. Adapted from VeganYumYum.
1 cup plain soy milk
1/3 cup raw, unsalted cashews
1/4 cup nutritional yeast
1 Tbsp white miso + 1 Tbsp caper brine + 1 tsp salt (the original called for 3 Tbsp soy sauce, but I didn't have any)
2 Tbsp Earth Balance margarine
1 Tbsp tahini
1 Tbsp lemon juice
2 tsp stone-ground mustard
1/2 tsp smoked paprika
1 pinch nutmeg
4 cloves roasted garlic (optional)
a handful of basil leaves (optional)
1 head broccoli, chopped
Cook whatever pasta you desire (I used a mixture of small shells and fettucine) in salted water. Steam or microwave the broccoli until tender, and then chop into small bits. Blend all the sauce ingredients in a blender for 2-3 minutes, or until very smooth. Return the drained pasta to the pot with the broccoli and sauce and stir until heated through. Top with black pepper and serve immediately.
