I know….nutty macaroni? It’s really a replacement for traditional macaroni and cheese, but it’s so delish that it’s not an imitation of or a lesser dairy-like cheese sauce, but a revelation of fabulousness that leaves dairy cheese waaay behind. I like to make it with brown rice or lentil elbow pasta for a gluten free dish, but wheat pasta is also super if gluten is not an issue. If kids object to the slightly spicy taste, you can omit the chili powder and cayenne, but they really do add quite a bit of body to the recipe.
Nutty Macaroni
Prep
Cook
Total
Yield 4 servings
Ingredients
- 3/4 cup soaked raw cashews, drained
- 3/4 cup soaked raw brazil nuts, drained
- 2 tablespoons nutritional yeast
- 1 teaspoon prepared Dijon mustard
- 1 garlic clove, peeled and sliced
- 1 teaspoon fine sea salt
- 1" fresh turmeric, peeled and grated finely
- 1/4 teaspoon cayenne
- 1 teaspoon chili powder
- 3 tablespoons lemon juice
- 1/2 cup water
- 3/4 lb. macaroni elbows (or you favorite small shape)
Instructions
Soak the nuts covered in water for at least 2 hours. Drain the nuts.
Combine all ingredients in a small food processor or VitaMix until smooth. Add more water by the teaspoon if needed until the sauce is a nice smooth consistency. (I prefer it slightly textured and not super-smooth.)
Cook your favorite pasta shape according to package directions (about 8-10 minutes). Drain. Add the sauce to the pot (turn the heat off) and stir slightly to warm the sauce. Add the pasta and coat thoroughly with the sauce. Serve in warmed bowls. To reheat leftovers, add a bit of water to the pan when heating.
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