It’s tasty, full of good fats, protein, vitamins, and fiber. All in all this took me about 35 minutes to make.
Cook macaroni as directed on the package, in the last 3 minutes add the broccoli. Drain and place in a large mixing bowl.
In the same pot used for macaroni add oil and sauté the onion, garlic, and potatoes for about 4 minutes, until the potatoes soften and onion is translucent. Add miso paste and spices, cook 1 more min until fragrant.
Add the water and cashews and bring to a soft simmer uncovered for 10 min.
Meanwhile in a blender add the vinegar, lemon juice and nutritional yeast.
When the cashews are done add the mixture to the blender with the nutritional yeast, blending until the sauce is smooth and creamy.
Add the "cheese" to the pasta, mixing everything thoroughly and serve!
This lasts in the fridge for 3 or 4 days and is easy to heat up. Heat on low and add a little water if it gets a little dry.
Ingredients
Directions
Cook macaroni as directed on the package, in the last 3 minutes add the broccoli. Drain and place in a large mixing bowl.
In the same pot used for macaroni add oil and sauté the onion, garlic, and potatoes for about 4 minutes, until the potatoes soften and onion is translucent. Add miso paste and spices, cook 1 more min until fragrant.
Add the water and cashews and bring to a soft simmer uncovered for 10 min.
Meanwhile in a blender add the vinegar, lemon juice and nutritional yeast.
When the cashews are done add the mixture to the blender with the nutritional yeast, blending until the sauce is smooth and creamy.
Add the "cheese" to the pasta, mixing everything thoroughly and serve!
This lasts in the fridge for 3 or 4 days and is easy to heat up. Heat on low and add a little water if it gets a little dry.
