Ingredients:
Instruction:
- 300g of pasta (for a great selection of organic and gluten free click here)
- 1/2 white onion, diced
- 3-4 cloves garlic, minced
- 1 cup raw cashews, soaked for 4-6 hours or overnight, then drained
- 1 1/2 cups vegetable broth
- 1 Tbsp cornstarch
- 1/2 tsp cumin
- 1-2 green chilli's (seeds removed)
- 2 Tbsp nutritional yeast
- 1 4-ounce can diced chilli's (scoop half into the sauce, reserve half for the finished mac n cheese)
Instruction:
- Boil pasta according to package instructions.
- In a medium skillet over medium-low heat, saute onion and garlic in a bit of olive oil. Season with salt and pepper, stir and cook until soft and fragrant – about 7 minutes. Set aside.
- Add onions and garlic to a blender with remaining ingredients, Blend until smooth, using the “liquify” setting if you have it to get it really smooth. Otherwise just blend for up to a minute, scraping down sides as necessary, until smooth and creamy.
- Drain the pasta, set aside and cover (with a towel). To the same pot you boiled the noodles in, add the cashew cheese and cook on low stirring frequently until slightly thickened.
- Add the macaroni noodles to the cheese, along with the remaining green chilies and stir. Serve immediately.