Make the blue cheese dressing: Drain the water from the cashews…

Make the blue cheese dressing: Drain the water from the cashews…
Bring a 6-quart pot of water to a boil. Add salt and pasta to the pot. Cook al dente according to package instructions…
Preheat oven to 350 F. Line a 9-inch by 9-inch baking pan with parchment paper…
Preheat oven to 400°F. Line a baking sheet with parchment paper and set aside…
Make the chai concentrate. In a 2-QT saucepan add all ingredients for the concentrate except for the vanilla extract…
Melt oil in a 5-QT pot or dutch oven placed on a stove set to medium heat…
Preheat the oven to 350ºF…
Add Ripple Half & Half, powdered sugar, cinnamon, nutmeg, and vanilla to a high-speed blender…
Coat a 9-inch tart pan with a removable bottom with coconut oil…
Preheat oven to 425°F…
In the bowl of a stand mixer add the warmed milk and melted butter…
1 3/4 cups all-purpose flour…