Vegetarian Gluten-Free Mac & Cheese
Ingredients
- 2 cups Organic Gluten-free Multigrain Red Macaroni, cooked
- 2 organic potatoes, peeled and cubed
- 1 medium organic carrot, peeled and cut into small pieces
- 1 medium organic onion, peeled and quartered
- 1/2 cup Dehydrated Cashews Nuts
- 1 teaspoon Himalayan Rock Salt
- 1 teaspoon fresh organic garlic, minced
- 2 tablespoon Premium Grade Nutritional Yeast
Methods
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Boil Multigrain Red Macaroni for 8-10 minutes in 2-3 L of water. Drain the macaroni and set aside. (Add some salt and oil into the macaroni to add flavour and prevent them from sticking together.)
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Add potatoes, carrot and onions into boiling water. Allow the vegetables to cook for 10 minutes, until the potatoes are fork-tender.
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Remove the cooked vegetables from water. Keep 1 1/2 – 2 cups of the water to be used later.
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Add cooked vegetables, cashews, nutritional yeast, minced garlic, salt and half of the reserved water to a blender.
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Blend, adding a few tablespoons of water at a time until the desired consistency is achieved.
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Pour vegetables purée over the cooked macaroni and stir well.
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