- 4 cups Macaroni Pasta (gluten-free if needed)
For the Cheesy Sauce
- 2/3 cup Raw Cashews (about 100 g)
- 1 Carrot steamed
- 2 tbsp Nutritional Yeast plus extra for garnishing
- 2 oz Silken Tofu
- 1 tsp Salt
- 2-3 Black Peppercorns
- 1 tsp Sweet Paprika
- 1 tsp Garlic Powder
- 1 tsp Turmeric
- 1/2 tsp Red Chili Flakes
- 1 cup Warm Water
- Fresh Parsley plus extra for garnishing
Cook the pasta according to the package instructions, drain and place into a large bowl.
While the pasta is cooking, prepare the cheesy sauce.
In a blender add the raw cashews and warm water, together with the rest of the ingredients, except the parsley.
Process to obtain a very creamy sauce – add more water if needed.
Pour the sauce over the warm pasta and mix to soak the macaroni into the sauce.
Divide into the serving bowls, garnish with fresh parsley and nutritional yeast and serve warm.
Calories: 2173kcal | Carbohydrates: 359g | Protein: 82g | Fat: 47g | Saturated Fat: 8g | Sodium: 2426mg | Potassium: 2235mg | Fiber: 23g | Sugar: 20g | Vitamin A: 11472IU | Vitamin C: 4mg | Calcium: 158mg | Iron: 14mg