Dairy Free Mac 'N' Cheese
Recipe: #24755
August 25, 2016
Categories: Side Dishes, Snacks, Cashew Nut, Carrot, Gluten-Free, Low Cholesterol, Low Fat, Non-Dairy, Vegetarian, more
"From Super Food Ideas magazine (JULY 2016) - have not included overnight soaking in times."
Ingredients
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 by Step Method
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
No special items needed.