This vegan mac is the real deal. Full of flavor, super healthy and easy to make.
1/2 cup raw cashews soaked in 1 cup water*
4 cloves garlic, minced
1/2 large yellow onion, diced
6 tbsp nutritional yeast
1 tbsp yellow miso
1 tsp sea salt
1/2 tsp tumeric
Juice of 1 lemon
1 tsp garlic powder
1 tsp onion powder
1/2 tsp paprika
2 medium steamed potatoes**
2 boxes lentil pasta (about 400 grams dry)
1/2 cup chickpea crumbs or gf bread crumbs
Makes 8 servings
45g carbs / 4g fat / 18g protein
In a saucepan over medium heat add in 2-3 tbsp of water, your onions and garlic and saute for 5-7 minutes until fragrant.
In another saucepan fill with water halfway and bring to a boil. Add in your noodles and cook according to directions on the package. I like to use lentil pasta because it is full of fiber and protein but feel free to use any kind you like (i recommend gluten free)
While the pasta is cooking take your sauce ingredients and add into a blender along with your sauteed onions and garlic. Blend on high until very smooth.
*Do not drain the cashews before blending.
**I always steam my potatoes in the instant pot. Peel and chop potatoes into 1 inch cubes. Add a bit of water to the bottom of the pan, place a steamer tray in the bottom and cook on manual high pressure for 10 minutes with a natural release.
Once the pasta is done, drain it and add it back into the pan. Place on low heat and add in your sauce. Continually stir the sauce for about 3-4 minutes so that it can absorb a bit into the noodles. Once done you can place in bowls or a large serving dish and add the chickpea crumbs on top. Serve and enjoy.