Ingredients:
1 pound vermicelli
1 tablespoon wheat germ

Blender Ingredients:
1 cup salted/roasted cashews
1 cup water
4 tbsp. nutritional yeast
1 jar (4oz.) pimento
1/2 cup fresh lemon juice
2 tbsp. sesame seeds
1 1/2 tsp. salt
1/3 cup oil
1 tsp. onion powder
1/8 tsp. celery seed
Pinch of garlic powder

Preparation:

Boil the vermicelli until tender, but slightly firm; about 10 mins. The pasta will cook a little more when the casserole goes into the oven.

While the pasta is cooking place the blender ingredients into the blender and blend on high speed until smooth; about 4 minutes. While this is blending you may want to grease the baking dish (about 6″ x 10″ x 2″).

When the pasta is cooked, drain it and set it aside in the cooking pot. Next, pour the contents of the blender over the pasta, and stir until mixed evenly. Now pour this mixture into the baking dish, smooth the top of the casserole with a spatula, or spoon, and sprinkle with wheat germ; about 1/8 inch thick.

Bake at 350 degrees for 25-30 minutes; look for light browning on top.

A simple salad with this dish, or some broccoli or Brussels sprouts sure makes a delicious meal.