Ingredients for (4 servings):
- 400gr noodles (uncooked)
- 250gr potatoes
- 1 carrot
- 1 onion
- 2-3 garlic gloves
- ca. 175 ml water (of your boiled veggies)
- 80gr cashews (or 4 tbsp cashew butter)
- 2 tbsp nutritional yeast
- 1 tbsp lemon juice
- 1 tbsp mustard
- 1 tsp salt
- a knife tip cayenne pepper
- 1 tsp red pepper flakes
- 1/2 tsp curry powder (as option)
- a bit soy cream or coconut milk (to refine)
- fresh parsley
- bread crumbs
- Soak Cashews for 4-6 hours or overnight, then drain.
- Cook pasta ‘al dente’ according to package instructions; then drain and set aside.
- Chop potatoes, carrots, onion and garlic and cook for about 10 minutes, or until the vegetables are soft enough to blend.
- When the veggies are soft enough to blend, remove them with a slotted spoon from cooking water and blend them with 175ml of that cooking water along with the remaining ingredients in a blender about 2 minutes until smooth.
- Pour the sauce over your cooked noodles, heat up everything once again and refine with soy cream or coconut milk if you like.
- Serve your mac and cheese with bread crumbs and fresh parsley in a pasta dish.
- As option you can place the noodles in a baking dish, sprinkle with bread crumbs and bake at 180 degrees for about 15 minutes.
- Enjoy! 🙂
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