Tasty Tuesday-"Cheezy" Macaroni
“Cheezy” Macaroni Yield: 8 ½-cup servings
6 cups water
2 teaspoons salt
3 cups dry wheat-free macaroni
1 can coconut milk
3 Tablespoons nutritional yeast
1-2 teaspoons salt
1 teaspoon onion powder
⅓ cup raw cashews
2 Tablespoons tapioca flour
⅓ cup canned roasted peppers
2 Tablespoons fresh lemon juice
1¼ cups water
Bring water and salt to a boil.
Add macaroni and stir.
Reduce heat and simmer for 8 minutes.
While pasta is cooking, combine remaining ingredients, except water, in blender and blend until smooth.
Add water and continue blending for about 2 minutes or until very smooth.
Drain and rinse macaroni and return to kettle.
Pour blender mixture into hot, drained macaroni and cook together until cheese thickens, gently stirring constantly.
Once thickened, remove from heat and cover.
Allow to sit for 10 minutes before serving.
Nutritional Facts per 1/2 cup:
Fat 5 g
Cholesterol 0 mg
Sodium 319 mg
Carbohydrates 34 g
Fiber 4 g
Protein 7 g
Vitamin D 0 mcg
Calcium 21 mg
Iron 2 mg
Potassium 130 mg
Interested in more tasty recipes?
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