Radicchio Treviso Pasticcio - Happy Belly After

Ingredients

• 3 tbsp Miyoko’s cultured vegan butter
• 2 tbsp shallot, minced
• 3 tbsp unbleached flour
• 2 cups soy milk, warmed
• 1 tsp salt
• ½ tsp white pepper
• a pinch of nutmeg
• 2 tbsp extra virgin olive oil
• 2 shallots, finely chopped, about ⅔ cup
• 1 large head radicchio Treviso, coarsely chopped, about 5 cups
• ¼ cup white wine, to deglaze the pan
• freshly ground black pepper
• 12 oz penne
• ½ cup cashew parmesan, recipe follows
• ¾ cup cashew meal
• ¼ cup nutritional yeast
• 1 tsp sea salt