For Justine.
Ingredients
Sauce
- 4 cloves of garlic, minced or pressed
- 1 cup raw cashews, soaked in hot water for at least 1 hour
- 1.5 cup of Daiya Mozzarella cheeze
- 1/2 cup nutritional yeast
- Juice of half a lemon
- 1 Tbsp extra-virgin olive oil
- 3/4 cups warm water
- 1 tsp turmeric
- 1 tsp paprika
- 1/2 tsp salt
- Black pepper
Topping
- 1/4 cup breadcrumbs
- About 10 Sweet Chili Heat Doritos, or other chips, smashed up
- Sriracha or chili oil
Noodles
- 10 oz of dry macaroni
Optional additions
- 2 carrots, grated
- 2 broccoli stalks, cut into florets
- 1 cup of frozen peas or edamame
- Caramelized onion
Directions
Preheat oven to 375 degrees.
Bring a large pot of water to boil. Cook pasta according to package directions.
While noodles are cooking, add the garlic and oil to a blender and mix. Then add the water and cashews and blend until creamy and soft.
Once cashews are completely smooth, add all other sauce ingredients and blend for another minute or until fully incorporated. Taste and adjust salt and pepper.
Drain pasta, then return to the pot on low heat and mix in any vegetables that you’re including, to start to cook them.
Pour your silky smooth sauce over your pasta and veggies, stir, and cook over low heat for 3-5 minutes.
Grease a 13×9 inch (-ish) baking dish and pour the entire gooey mess into it. Top with breadcrumbs, crushed chips, something spicy, extra cheeze, whatever you want.
Bake for 20 minutes, broil for a few minutes at the end of the cook time to get that crunchy top layer.
Makes about 8 large servings, or more if you’re serving with some cauliflower wings.
Measuring Up 