Ingredients
- 250 grams elbow macaroni
- 1 cup plant-based milk
- 40 grams raw cashew nuts
- 40 grams walnuts
- 2 1/2 tablespoons ORGANIC MISO WHITE
- 1 tablespoon nutritional yeast
- 2 teaspoons dijon mustard
- 1 teaspoon apple cider vinegar
- 1/2 teaspoon potato starch
- 1/8 teaspoon turmeric
Nutrition Facts
Calories・416kcalCarbohydrates・61gProtein・15gFat・13gSaturated Fat・2gPolyunsaturated Fat・6gMonounsaturated Fat・4gSodium・458mgPotassium・348mgFiber・5gSugar・8gVitamin A・136IUVitamin C・0.2mgCalcium・121mgIron・3mg
Instructions
- Bring a large pot of salted water to aboil, then cook 250 grams elbow macaroni according to the package directions.
- Meanwhile, add 1 cup plant-based milk, 40 grams raw cashew nuts, 40 grams walnuts, 2 1/2 tablespoons ORGANIC MISO WHITE, 1 tablespoon nutritional yeast, 2 teaspoons dijon mustard, 1 teaspoon apple cider vinegar, 1/2 teaspoon potato starch, and 1/8 teaspoon turmeric to a blender.Blend until the mixture is silky smooth.
- When the macaroni is cooked, drain it and return it to the pot with the sauce. Set the pot over the heat again and bring the mixture to a boil, stirring constantly, until the vegan cheese sauce thickens and coats the pasta.
- Serve right away, garnished with your favorite chopped herbs or a sprinkle of black pepper. If you’re feeling luxurious, a drizzle of truffle oil at the end takes it to the next level.
