Dairy Free Mac 'N' Cheese

4
Servings
15m
Prep Time
30m
Cook Time
45m
Ready In


"From Super Food Ideas magazine (JULY 2016) - have not included overnight soaking in times."

Original recipe yields 4 servings
OK

Nutritional

  • Serving Size: 1 (241 g)
  • Calories 454.7
  • Total Fat - 6.7 g
  • Saturated Fat - 1 g
  • Cholesterol - 0.2 mg
  • Sodium - 927.5 mg
  • Total Carbohydrate - 88 g
  • Dietary Fiber - 14.4 g
  • Sugars - 2.8 g
  • Protein - 15.3 g
  • Calcium - 42.9 mg
  • Iron - 2.6 mg
  • Vitamin C - 8.1 mg
  • Thiamin - 1.7 mg

Step 1

Place cashews in bowl and cover with cold water and set aside overnight to soften.

Step 2

Heat oil in a medium saucepan over medium heat and add onion, carrot, celery and potato and cook, stirring occasionally, for 10 minutes or until onion is tender and add garlic, cook, stirring for 1 minute and then add miso paste and 3/4 cup cold water and stir to combine.

Step 3

Bring to a simmer and then reduce heat to low and simmer, partially covered for 10 minutes or until vegetables are very tender.

Step 4

Remove from heat and stand for 5 minutes to cool.

Step 5

Drain cashews and transfer them and vegetable mixture to a food processor or blender,

Step 6

Add yeast and milk and process, scaping down sides, until almost smooth.

Step 7

Meanwhile cook pasta following packet directions and then drain and return pasta to pan.

Step 8

Combine thyme, lemon rind and salt in a bowl.

Step 9

Add cashew mixture to pasta and season well with salt and pepper and then stir well combined.

Step 10

Sprinkle with tyme salt and serve.

Tips & Variations


No special items needed.

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