1 cup cashews
3 1/2 cups cooked macaroni
3 Tbs lemon juice
2 cups veggie juice or tomato juice
1/2 red capsicum
2 tsp celtic salt
1 clove garlic, crushed
1 Tbs mixed herbs
Blend all of the ingredients, except the macaroni, until very smooth.
Stir the sauce through the macaroni.
Bake for 3/4 hour in a moderate oven.
Serve with a fresh, crispy garden salad