roast the beets: preheat your oven to 400° wash the beets, remove skin and cut into thin slices. you can also use frozen like i did, just thaw. toss the beets in a bit of avocado oil, season with sea salt and pepper. roast in the oven for about 25 minutes or until the beets are tender. you can check by inserting a fork; it should go in easily. remove the beets from the oven, let them cool slightly.

prepare the creamy beet sauce: in a blender or food processor, combine the roasted beets, soaked cashews, garlic powder, onion powder, miso paste, and vegetable broth. blend until smooth and creamy. if the sauce is too thick, you can add more vegetable broth to reach your desired consistency.

cook the pasta: cook your favorite pasta according to the package instructions until al dente.

combine and serve: drain the cooked pasta and return it to the pot. pour the creamy beet sauce over the cooked pasta and gently toss to coat the pasta evenly with the sauce. serve the creamy roasted beet vegan pasta in individual bowls. top with vegan cheese and enjoy!